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DINING ROOM AND KITCHEN 



REVISED EDITION 



AN ECONOMICAL GUIDE IN 



PRACTICAL HOUSEKEEPING 



FOR THE 



AMERICAN HOUSEWIFE 



CONTAINING THE 



THE IJSSRARY ©F 

Tv,C' CC^ ta : SOEtVEB 

C*pv..ir-:HT swTRV 
,CLA«3 «.-XXo. No. 

COPY a' 



TRIED AND APPROVED COOKERY RECIPES 



By Mrs. GRACE TOWNSEND. 

1) 
Copyright, 1902, by W. B. Conkey Company 

Home Publishing Company. 



/ 




CATCHING THE THANKSGIVING TURKEY." 



IS Alnwd ai7<d aHaisi 
-,17 2^ ^ist? all silver brig]7t. 
J\Raisii7 dusky purple, 

Ar?d ar? AliT?or?d crear7?y-Wl?jbe^ 
II. ' _ ^^ jv. 

id bl?e'Re^isii? bo bf7eAln?or?d Said theHa^isin tofcbeAlrnond 
vv'as once as full of Y/ii7e '" "Wearebobbfron? Soubberr? Iai?ds, 
As a deWdrop is of sur?li^bt,^, And we come once more bogebber, 
And a glossy skir? Waswne. JiaiVing fallen in Englisb hands!' 

Ill ' V 

3aid bhe Almor?d bo tbeKaisir?rDonb you bhink We oo^bb bomany? 

"Aird IVe a bale to bell T an? sure'bWould. be as Well, 

IWas borr? ir?side a floWer, ThougbyoubaVelosb your juices, 

Aendlliv^ed Wibbii?asbe)i:' :?\nciIbaVelosbn?y shell." 

VI 

Said bhe Almond bo bbella.isir? 
''lb is n7y dearesb Wish " 

XXXX.XXXKX 





DAlNfV BREAKFAST." 



INTRODUCTION. 



INTRODUCTION. 



Very few well informed persons dispute the fact that the nature of 
the food taken by man has an influence upon his brain or mental powers. 
The object of this book is to present the most approved methods of 
preparing food in an economical manner. 

In the preparation of this book the author has kept in mind the 
fact that a great many of our housewives are compelled to undertake the 
duties attendant upon making a home pleasant and agreeable without 
previously having had an opportunity to master the art of cooking, and 
the general arrangement of a house. 

To all such persons this book will prove a blessing. There are here 
given in as simple and plain language as possible, the most economical 
and tried recipes which are the result of a lifetime devoted to practical 
housekeeping. In addition to cooking recipes, there are special articles on 
the general management of the home, including the Nursery , the Dining 
room, the Laundry y and a chapter giving simple remedies for various 
common diseases. 

The culinary science is a progressive one, and many important dis- 
coveries are made every day, and new processes devised that add a new 
spice to life's enjoyments. This book is up with the times, and the ex» 
perienced housewife will find in it many new ideas which will greatly add 
to her already charming methods of cooking. 

The beginner will be greatly benefited by the chapter devoted to 
dinner giving, as special care has been taken to meet in a practical man. 
ner the general demand for an article on this subject. 

The cuts which are used to illustrate carving, will be a great heip 
to one who desires to do the honors of the table gracefully and neatly. 

Not only every-day fare, but fare for extra occasions has been in- 



lO INTRODUCTION. 



eluded, cold meat cookery, fare for invalids, beverages of various kinds 
have all received ample notice. 

Great pains have been taken to give this work a most practical 
character. The recipes are chosen with a belief that they will be found 
adapted to the requirements and capabilities of the American household. 
The wood cuts used to illustrate the text are an innovation, and add 
greatly to its usefulness. 

The strong point in favor of good cooking is not so much to gratify 
the palate, as to perfect the health. The explanation of many fatal dis- 
orders is to be found in nothing but badly cooked and ill assorted viands 
Our households would enjoy better health, and be better able to with 
stand sickness when it comes, if pains were only taken to have food weU 
chosen and properly cooked. 

Life is made all the brighter by satisfactory feeding, and he is p 
dull philosopher who despises a good dinner. We sit down to the en 
joyment of the table more than a thousand times every year, and who- 
ever thoroughly realizes this fact cannot fail to see the necessity of 
becoming acquainted with the various cooking processes. 

This book is sent forth with the firm belief that my sister women 
will stamp it with their approval, and that if the beginners will be guided 
by it they will be better able to realize that true happiness which can 
only be found in a pleasant home. 

Faithfully yours, 

The Author. 




'*V/e may live without poetry, music and art; 
We may live without conscience, and live without heart; 
We may live without friends; we may live without books; 
But civilized man cannot live without cooks. 
He may live without books — what is knowledge but grieving i 
He may live without hope — what is hope but deceiving? 
He may live without love — what is passion but pining? 
But where is the man that can live without aining? " 





FUN IN THE KITCHEN.' 



IJSIDEX TO CONTENTS, 13 



INDEX TO CONTENTS. 



J>ASB. 

Introduction «...., ....«.............,»».,,,..„ 9 

Table Decorations 15 

Holiday Bills of Fare , , 17 

The Dining Room ...,.,,,....., 20 

Fresh Fruits and How Served *..,.. 27 

Fruit Sauces and Colorings ....,,.....,,. 30 

Fruit Canned and Dried , 34 

Preserves, Jellies, etc. , , 42 

Bread , » .,..„.., ..^ ... . 62 

Biscuit and Rolls. , , ,...,... .... 73 

Griddle Cakes .. ,..^ 80 

Fritters „ 87 

Soups With Meat 90 

Soups Without Meat , . 109 

Fish, Frogs, Eels, etc '. 112 

Fish Sauces and Gravies , 125 

Oysters, Lobsters, Clams, etc , , 133 

Carving ...,,.... 145 

Meat , 159 

Meats and Sauces o . o . . . , 125 

Meats. How to Preserve , 183 

Poultry, Game » 185 

Vegetables * , , . . . . . 210 

Salads ,..,., 235 

Salad Dressings „ , , 236 

Pastry, Pies and Tarts ..-.,.,.... 242 

Puddings and Dumplings « 259 

Desserts — Dainty Dishes .0 276 

Sauces for Pudding •.... o.,.<. 296 

Short Cake «•».. 293 

Ice Cream and ices .„ 303 



,4 INDEX TO CONTENTS. 

Crullers and Doughnuts. 343 

Breakfast Dishes .., ».. 347 

Toasts 349 

Eggs 355 

Hot and Cold Beverages 361 

Ices and Sherbets 370 

Dairy Products 376 

Sandwiches , 380 

Lunches, Picnics, Parties 382 

Fragments 385 

Pickles, Spiced Fruits, etc 389 

Catsups 401 

Candies 405 

Invalid Cookery , * . . c 410 

When Food is in Season ^ 433 

Miscellaneous Recipes 417 

Scale of Weights and Measures o . * . . , 416 

Heath Suggestions 437 

The Cook's Time Table 438 

Nursery . . „ 440 

The Kitchen 0. o...... 451 

Laundry , , 454 

Perfumes and Toilet Recipes , , 463 

Dyeing or Coloring 471 

Every Day Bill of Fare , 492 

Yeast , 65 




LUNGH IN THE WOODS." 




DISPUTED REIGiN." 



TABLE DECORATIONS. 

The decoration of the table is now one of the important features of 
a luncheon or dinner party, and should receive the personal attention of 
the hostess. An elaborate display of flowers is not essential, as a few, 
if artistically arranged in attractive holders, will be just as beautiful and 
add as much to the elegant appearance of the table. The flowers should 
be fresh and, have as littlr odor as possible. The following designs illus- 
trate receptacles and flowers that are handsome and appropriate as 
decorations. One large piece should occupy the center of the table and 
a number of smaller ones placed at the ends and sides so that they will 
produce the best possible effect. 




Nautilus Shell. 



Bowl for Roses. 



Rustic Fern Stand. 









Hanging Vase. 



Center Bowl. 

IS 






Tinted Glass Vase. 



i6 



TABLE DECORATIONS. 




Tripod Fairy Lamps. 



Finger Bowl and Specimen 
Tube. 



Cactus Vase. 




Plain Glass. 



Rustic Glass Basket, 



Bohemian Glass Vase. 




Fairy Lamp with Flowers. Fairy Lamp. Tinted Flower Pot. Specimen Tubes. 




HOLIDAY BILLS OF FARE. 

Many housewives are frequently perplexea to know what to prepare 
for holiday feasts. Desiring to aid them we here offer a few suggestions 
which will give variety, and at the same time tempt the palates of the 
most fastidious. Of course, any other relishes or dishes may be sub- 
stituted to good advantage if one's taste so dictates. We have endeav- 
ored to suggest such articles as are in season. 

Bill of Fare for New Years. — Breakfast : Waffles, potato puffs, 
broiled steak, fried apples. Dinner : Chicken soup, roast duck, apple 
sauce, a brown stew, mashed turnips, sweet potatoes baked, celery ; plum 
pudding with sauce, fruit cake, oranges. Supper : Light biscuit, whipped 
cream with preserves, sliced beef. 

Easter Sunday. — Breakfast: Broiled sirloin steak, French rolls, 
young radishes, Saratoga potatoes, boiled eggs, waffles and honey. 
Dinner : Chicken soup, or green turtle with Italian paste, fish boiled 
with drawn butter, whole potatoes, asparagus with eggs ; cocoanut pud- 
ding', jelly. Supper : Plain bread, cold beef, toasted buns with straw- 
berry jam or canned fruit. 

July 4TH. — Breakfast : Fresh berries with cream and sugar, broiled 
Spanish mackerel, buttered toast, escalloped omelette souffle, cream 
toast. Dinner : Pea soup, roast tenderloin of beef, new potatoes, toma- 
toes, lettuce a la Mayonnaise, cucumber sliced ; pineapple pudding, ice 
cream, cake. Supper: Small light biscuit, sliced ham, orange tarts, 
cake and berries. 

Thanksgiving. — Breakfast : Grapes, oatmeal with cream, panned 
oysters with toast, hot rolls, broiled mutton chops, raw potatoes fried, 
flannel cakes with maple syrup or hoaey. Dinner : Turtle, chicken, or 



,8 HOLIDAY BILLS OF FARE. 

oyster soup, baked fish if large and fresh, or stewed if canned (cod, 
hahbut or salmon), mashed potatoes, celery, roast turkey, baked sweet 
potatoes, Lima beans, stewed tomatoes, onions, beets, cranberry sauce, 
cabbage salad, green pickles ; pumpkin pie, mince pie, plum pudding, 
ice cream, assorted cakes, oranges, grapes, nuts. Supper : Light biscuit, 
shaved cold turkey, currant jelly, cheese sandwiches, tea cakes, apples 
and jelly. 

Christmas. — Breakfast: Breakfast cakes — any kind — maple syrup, 
breaded pork chops, tomato sauce, Saratoga chips, oranges. Dinner: 
Clam soup, roast pig, lobster salad, apple sauce, green peas, canned corn, 
sweet potatoes, celery, mashed potatoes, currant or plum jelly, pickles, 
plum pudding, fruit cake, fruits in season, raisins, nuts. Supper : Cold 
roast pig, escalloped oysters, raspberry jam, Vienna rolls and honey. 

MENU FOR ONE WEEK BY COURSE. 

The following arrangement of Bills of Fare for every day in the 
week, has been made with especial reference to convenience, economy, 
and adaptation to the wants of ladies who are so fortunate as to be 
obliged to look after their own kitchens. 

Bread is always an accompaniment of every course at dinner, bread 
and butter being more properly a part of dessert. Cheese is to most 
persons a pleasant tit-bit at dessert, and pickles, of one or another 
variety, appropriate to the dishes served, are seen on the table at nearly 
every meal. 

Sunday. — Breakfast : Baked beans with pork and Boston brown 
bread, omelet. Dumer: Roast turkey, potatoes, canned corn, plum 
jelly, young lettuce broken up (not cut), heaped lightly in a dish and 
ornamented with sliced eggs ; Charlotte russe, jelly and sponge cake. 
Supper : Cold turkey, cranberry jelly, canned fruit, jam and cake. 

Monday. — Breakfast : Graham bread, broiled bacon, fried potatoes. 
Dinner : Boiled corn beef with horseradish sauce, whole boiled potatoes 
and turnips, slaw ; hot apple pie with whipped cream, oranges and cake. 
Supper : Toasted Graham bread, cold corned beef sliced, grape jelly, 
hot buns. 

Tuesday. — Breakfast: Buttered toast, pork chops broiled, hominy 
grits. Dinner: Tomato soup, pigeon pie. creamed potatoes, canned 
corn or beans, pickles ; steamed pudding with sauce, almonds, raisins. 



HOLIDA Y BILLS OF FARE. 



19 



Supper: Plain bread, sardines with lemon, light coffee cake or sweet 
buns and jam. 

Wednesday. — Breakfast: Sally Lunn, creamed codfish, fried raw 
potatoes, scrambled eggs. Dinner : Pigeon pie, grape jelly, new pota- 
toes, tomato salad ; delicious lemon pudding, cake. Supper : Toasted 
Sally Lunn, cold pressed meat, vanities with jelly. 

Thursday. — Breakfast ;Or3.ngQs, corn batter cakes, broiled liver, 
scrambled eggs. Dinner: Roast beef, mashed potatoes, beets, cress 
salad; plain boiled rice with cream. Supper : Plain bread, Bologna 
sausage, rusk with berries. 

Friday. — Breakfast: Muffins, broiled beefsteak, poached eggs, 
potatoes in Kentucky style. Dinner : Baked or boiled fish (if large, or 
fried if small fish), boiled potatoes in jackets, lettuce salad, custard pie. 
Slipper : Toasted muffins, cold rusk with strawberries, or marmalade. 

Saturday. — Breakfast: Cream toast, fried ham, potato cakes, 
stewed tomatoes. Dinner: Roast leg of mutton with potatoes, green 
corn, tomatoes; muskmelon. Supper : Plain bread, dried beef frizzled, 
boiled rice with cream, blanc mange, jelly, cake. 




20 THE DINING ROOM, 



THE DINING ROOM. 



TABLE ARRANGEMENTS. 

The ornamenting or final finish of the table should not be left to 
the servants ; this most important step should devolve upon the hostess 
herself. 

In every home it is necessary that the dining room should ht as 
bright and sunny as possible. The plainest room may be made beau 
tiful by exercising a little skill and good taste. 

Nothing imparts such an inviting appearance to a table as flowers 
a center piece of flowers of a rare or delicate variety, is most attractive. 
Growing plants in bloom are also desirable for center pieces. When 
flowers are plentiful, not only should the center pieces be filled with them 
but a small bunch tastefully arranged should be placed before each guest, 
those for the gentlemen being composed only of a few leaves and a 
blossom or two. 

In selecting a center piece, care should be taken that it is not too 
high nor too large. On a large table more than one center piece can be 
arranged advantageously by placing a smaller epergne on either side of 
the larger one. 

It is now customary to select some one especial color for decoration, 
and adhere strictly to this color. In this case the fact is so stated in the 
invitations, by naming the color selected. 

For formal dinners, a round table, five to seven feet in diameter is 
especially nice, inasmuch as the conversation can thiw be made more 
general 



THE DINING ROOM. 21 



Napkins, which should never be starched, are folded and laid at 
each plate with a small piece of bread, or a cold roll partially concealed 
in its folds. 

As many knives, forks and spoons as will be required for the several 
courses are placed at each plate, unless the hostess prefers to have them 
brought in with each course ; also a glass to be filled with water at the 
last minute. A heavy piece of canton flannel or baize placed upon the 
table underneath the tablecloth, will give a heavier and finer appearance 
to the linen, and also deaden the sound of the dishes. All linen should 
be a spotless white. Choice dessert sets, except the plates, may remain 
on the table throughout all the courses ; these may be tastefully arranged 
around dishes of fresh fruit. 

Water bottles are now very common, and may be arranged here 
and there, accompanied with a bowl of ice. 

The plates needed should be counted out, and the dessert dishes, 
inger bowls, etc., should also be set aside in a convenient place. 

Dishes that need to be warm, not hot, are left on the top shelf of 
the range or elsewhere, where they will be kept warm until needed. 

Soup and fish being the first course, plates of soup are usually 
placed on the table before the dinner is announced ; or, if the hostess 
wishes, the soup may be served at the table ; the soup tureen (with the 
soup at the boiling point) and the soup plates should be placed before 
the seat of the hostess before dinner is quietly announced. 

It should previously be indicated to each gentleman the lady with 
whose escort he is charged ; the guest of honor, if a gentleman, escorts 
the hostess, and should take a seat at her right ; if a lady, she is escorted 
by the host, and should take a seat at his right. 

It should be decided beforehand where each guest is to be seated, 
in order that as little confusion as possible may arise at the time. It 
will require a great amount of tact on the part of the hostess to seat 
them all quickly and quietly, as the moment of waiting to be assigned to 
places is extremely awkward. It is the French custom to place a card 
with the name of each guest at the place which is intended for him. 
The host leads the way to the dining room, the hostess being last. The 
guests of course remain standing until the hostess is seated. The 
hostess serves only the soyp, salad and dessert. 

The different dishes to be served by host or hostess, should be 



22 THE DINING ROOM. 



placed before them by the attendant, with the necessary plates or dishes. 

After supplying each plate it should be taken by the attendant on a 
small silver waiter and placed before each guest, beginning at the right 
of the host. Serve each guest at his left, in order that his right hand 
may be at liberty. 

The plate of each guest is removed as soon as he has finished. The 
next course, however, should not be served until all have finished. 

All crumbs and stray dishes should be removed before bfmging in 
the dessert. 

If individual finger bowls are used, they should be brought in on a 
napkin on the dessert plate, and placed at the left side of the plate. 

The signal for arising is given by the hostess. 

The oldest lady leads from the room, the youngest following last 

It is customary for the gentlemen to repair to the smoking room 
and the ladies to the drawing room, where tea is served in about half an 
hour, with small cakes or wafers. 

General Hints. — Be on the alert, and in case of accident, hand your 
napkin to the guest, and if necessary remove his plate, remedy the 
trouble as soon as possible, lay down a mat on the soiled cloth, and 
replenish with knives and forks, napkin, etc., and procure the guest a 
fresh supply of what he was eating. 

If asked for the pepper or anything else from the cruet or castor, 
hand the cruet or castor entire to the guests. 

If asked for any condiment such as French mustard, olive, chow- 
chow, etc., etc.. hand bottle, if in a bottle, or glass, if in a glass, to the 
guest, with the prong or fork, and let the guest serve himself, then place 
it back where it was on the table. 

Always hand the sauce for each particular dish to the guest par^ 
taking of that dish. 

If ice cream is served, serve it independent of the head of the table, 
as his work is through with the first courses. The usual form of ice 
cream now is bricks. 

The proper dress for a waiter is a dark dress coat and trousers, 
white vest and necktie. A waitress should wear a dark dress with white 
apron and oap. Both should wear light slippers or boots, and make as 
little noise as possible. 

If menus or bills of fare are used, place one at each plate. 



THE DINING ROOM. 



Napkins are never supposed to appear a second time without 
v/ashing. Hence napkin rings are domestic secrets, and not for company. 

Never let two kinds of animal food or two kinds of pastry be eaten 
from the same plate ; make a fresh course of each. 

One good waiter is worth much more than two poor ones. 

Always change knives and forks, or spoons with plates. As before 
stated, it is well to start with two or three relays of implements by the 
plates. 

Don't have over two vegetables with a course. Let them be offered 
together on the same waiter. At a large dinner, you can have two vari- 
eties in the same course, i. e., two soups, two fish, two meats^ etc, l^adf^gf 
the waiter offer the guest a plate of each at the same time, the gttest 
choosing between them. 

Everybody is always out of bread ; prevent it if you can. 

Two hours is long enough to serve any dinner that Christians ought 
to eat ; three hours and a half is too long. 

The host goes in first with the lady, whom he seats at his right 
The hostess goes in last with the gentleman, whom she places at her 
right. 

In no case place napkins in glasses, but on plates, whether rolls are 
in them or not 

As soon as guests are seated, ask if they prefer milk or water. If 
water, fill from the water jug. If milk, fill from the milk pitcher. Both 
jug and pitcher are kept on sideboard. 

Waiters should be as quiet as possible, and always should go to left 
of guest. 

Table Etiquette. — Gloves are removed at the table and laid in the 
lap, under the napkin. 

Ladies should draw their skirts in to a space that will not crowd 
their neighbors. 

Whenever one or both hands are not occupied, they should be kept 
below the table. 

Use the spoon for soup, stewed fruit, berries, or fruit and cream» 
preserves and melons. 

If boiled eggs are brought on in the shell, ^^^ cups should be pro- 
vided, the small end of the ^g% should be placed in the cup, and an 
opening made at the top of the egg sufficiently large to admit a teaspoon. 



2 1 THE DINING ROOM. 

If rgg cups are not supplied, the ^%g should be cut open with a knife 
and the contents removed with a spoon. 

When you rise from your chair, leave it where it stands. 

When done, lay your knife and fork side by side on the plate, with 
handles to the right. 

Sip soup from the side of the spoon. 

Pears and apples are to be peeled, cut in quarters, and eaten from 
the hand. 

Oranges are peeled and either cut or separated, or they may be cut 
crosswise and eaten with a spoon. 

Grapes should be eaten behind the hand, the stones and skins 
dropped in the fingers, and passed to the plate. 

It is not improper to dip the knife or fork into the salt. 

It is a bad habit to put large pieces of food into the mouth. 

Avoid discussing the food. 

Do not make noises when eating, by sucking soup with a gurgling 
sound, chewing meat noisily, smacking the lips, or breathing heavily 

Do not take the last piece on a dish, unless there is more. 

Never lick your fingers. 

Bread should be broken, never cut. 

When you pass your plate for anything, the knife and fork should 
be removed and rested upon a piece of bread or held in the hands. 

A gentleman should see that a lady is served first. 

Place all refuse at the side of the plate, or in scrap dishes provided 
for the purpose, not on the tablecloth. 

Never hold the knife and fork erect in your hands at each side of 
the plate. 

Never spit out bones, cherry stones, etc., on to the plate, but use a 
spoon or fork. 

Never eat all there is on your plate, nor attempt to do so. 

" Bad dinners go hand in hand with total depravity ; while a properly 
fed man is already half saved." 

Never help yourself to buttea:, or aay other food with your own 
kii^« or fork. 

Raw oysters are eaten with a fork. 

A cream cake or aaything of similajr nature should be eaten with the 
fork, never bitten. 



THE DINING ROOM. 



25 



It is in bad taste to mix food on the plate. 

Asparagus, when served on bread or toast, may be taken from the 
finger and thumb ; if it is fit to be set before you, the whole of it may 
be eaten. 

Pastry should be broken and eaten with a fork. 

Fish must be eaten with the fork. 

Peas and beans require the fork only. 

Macaroni is cut and cheese crumbled on the plate, and eaten with 
a fork. 

Potatoes, if mashed, should be mashed with the fork. 

Game and chicken are cut, but never eaten with the bones held ifa 
the fingers. 

Green corn should be eaten from the cob, held with a single hand 
only. 

Salt must be left on the side of the plate, and not on the tablecloth. 

Celery, cresses, olives, radishes and relishes of that kind, are, of 
course, to be eaten with the fingers ; the salt should be laid upon the 
plate, not upon the cloth. Cut with the knife, but never put it in the 
mouth ; the fork must convey the food, and may be held in either hand 
as convenient. (Of course, when the old-fashioned two-tined fork is 
used, it would be absurd to practice this rule.) 

Berries, of course, are to be eaten with a spoon. In England they 
are served with their hulls on, and three or four are considered an ample 
quantity. Theirs, however, are many times the size of ours. In such 
cases they take the big berry by the stem, dip into powdered sugar, and 
eat it as we do the radish. Food that can not be held with a fork should 
be eaten with a spoon. 

It is not proper to drink with a spoon in the cup ; nor should one 
ever quite drain a cup or glass. 

Never oick your teeth at table, or make any sound with the mouth 
in eating-. 

Don't, when you drink, elevate your glass. Bring the glass perpen- 
dicularly to the lips, and then lift it to a slight angle. It is far better 
for the digestion not to drink tea or coffee until the meal is finished. 
Drink gently and sparingly, and do not pour it down your throat 

Eat slowly for both health and manners. 

Do not lean yoiu aiins on the table, or sit too far back, or lounge. 



26 THE DINING ROOM. 



If there are two dishes of dessert, the host may serve the most sub- 
stantial one. 

Fruit is served after puddings and pies, and coffee last. 

In pouring coffee, the sugar and cream are placed in the cup first 

For tea it is better to pour first, and then add cream and sugar. 

Spread butter on bread as it lies on the plate, or slightly lifted at 
one end of the plate. 

When soup is eaten, wipe the mouth carefully with the napkin ; use 
it also to wipe the hands during meals. 

Finger bowls at dinner parties and luncheons are indispensable. 
They are quite as needful as the napkin, for the fingers are also liable 
to become a little soiled in eating. They can be procured quite cheaply, 
and should be half filled with warm water. A small slice of lemon is 
usually put into each bowl to rub upon the fingers. A leaf or two of 
sweet verbena, or orange flower are also used, but the slice of lemon is 
most common. The finger tips are slightly dipped into the bowl, the 
lemon juice is squeezed upon them, and then they are dried softly upon 
the napkin. 

A spoon should never be turned over in the mouth. 

If one has been given a napkin ring, it is necessary to fold the 
napkin and use the ring ; otherwise the napkin should be left unfolded. 

Never pick your teeth at the table. If it is absolutely necessary, 
however, it should be done behind the napkin. 

For evening parties it is often less expense and trouble to place 
supper in the hands of a regular confectioner, but for small card or 
literary parties the trouble need not be so great. For regular reception 
evenings, ices, cakes and chocolate are enough. 

A small house is more easily kept clean than a palace. 

Taste may be quite as well displayed in the arrangement of dishes 
on a pine table as in grouping the silver and china of the rich. 

A dirty kitchen and bad cooking have driven many a husband and 
son, and many a daughter too, from a home that should have been a 
refuge from temptation. 

Skill in cooking is as readily shown in a baked potato or a johnny- 
cake, as in a canvas-back duck. 

The charm of good housekeeping lies in a nice attention to little 
things, not in a superabundance. 



FRESH FRUITS. AND HOW SERVED. 



27 



FRESH FRUITS AND HOW SERVED. 




Fresh fruits, if thoroughly ripe, are more palatable and more 
healthful than if cooked. They should be looked over and sorted care^ 
fully. Reserve the finest for immediate table use, and put aside the^ 
bruised and imperfect to be cooked as soon as possible. Unless positive 
decay has set in, they may be stewed, and utilized in various ways. 

Pineapple. 

Pare, remove the eyes, and pick the pineapple in small pieces with a 
silver fork, stripping it from the core. Never use a knife to cut the 
pineapple, as it destroys the flavor. Sprinkle with powdered sugar. 
Stand in a cold place one hour before serving. 



28 I^^KESH FRUITS, AND HOW SERVED. 



Apples. 

For the table, select those of a spicy flavor ; wipe them clean and 
polish with a soft towel. Serve in a fruit dish or a small, pretty basket. 
Use only a silver knife in cutting. 

Currants. 

The large cherry and the white currants may be served together. 
Select large clusters, rinse them by dipping in and out of cold water, 
then place on a sieve to drain. Arrange them on a pretty dish, and 
serve in saucers around a small pyramid of powdered sugar. Take the 
stem between the thumb and finger, dip the fruit lightly in the powdered 
sugar, and eat from the stem. They may also be stemmed and mixed 
with an equal quantity of raspberries. 

Grapes. 

Grapes should be rinsed in cold water, drained on a sieve, and then 
arranged in a pretty basket ; fruit scissors should accompany the basket, 
to divide the clusters. 

Oranges, 

Oranges may be served whole, cut in halves crosswise, and eaten 
with a spoon. Or, peeled, cut in small pieces, rejecting the seeds. 
Sprinkle with powdered sugar, let stand an hour, and serve. 

Peaches. 

Pick out the finest, large yellow peaches. Rub the wool off care- 
fully, handling as little as possible. Serve in a pretty basket with peach 
or rose leaves around the basket. Or, pare and slice, sprinkle with 
powdered sugar, and serve with rich cream. 

Raspberries. 

These berries like blackberries, are apt to have a very disagreeable 
insect among them and for that reason must be carefully looked over a 
handful at a time. _;It is not necessary to wash them except in extreme 
cases, as they grow far enough above the ground to escape the sand. 

Blackberries, Dewberries, and Huckleberries are prepared in the 
same way, and they are all improved by preparing them eariy and letting 
stand on ice for a few hours. 



FR^H FRUITS, AND HOW SERVED. 29 

Snawberries. 

On account of strawberries growing so close to the ground, they 
are often very full of sand, especially just after a rain. If they appear to 
be at all sandy put a few in a colander and pour cold water over them, 
turning them over and over — or have a large pan full of water and dip ? 
the colander deep In this water a dozen times or more. Do this before 
you stem the berries, and they will not be injured. 

'Bananas, 

Bananas or oranges are a nice relish for a breakfast dish. Serve 
either whole or sliced sprinkled with powdered sugar. 

Melons, 

Melons if fresh can not be excelled for a relish for breakfast or for 
a course in dinner, but they must be fresh, and an easy way to determine 
this is by the stem, if it is still on. If it breaks off easily and is brittle 
the melon is ripe, but if it is tough and cannot be broken off the melon 
is not ripe. 

Watermelon, 

Watermelon should be put on ice the day before it is eaten, and 
can be sliced in any style desirable. 

Nutmegs, 

These melons are nicest for breakfast dish and if you have not 
been able to have them on the ice all night, cut them in halves, remove 
seeds and fill the hollows with chopped ice. 

Mixed Nuts, 

The thin shelled almond is preferable to any, as they are so easily 
prepared. If they are not used, a nut cracker must be passed, or the 
nuts cracked before serving. 

Iced Currants. 

One-quarter pint of water, the whites of 2 eggs, currants, pounded 
sugan Select very fine bunches of red or white currants, and well beat 
the white of the eggs. Mix these with water; then take the currants, a 
bunch at a time, and dip them in; let them drain for a minute or two, 
and roll them in v^vy finely pounded sugar, Lay them to dry on paper. 



FBBSN FRUITS, AND HOIV Sm^m. 



when the sugar will rrystalize round each currant, and have a very 
pretty effect. All fr«sh fruit may be prepared in the same mannei. 

Pomegranates, 

Remove the outside skin and carefully take out the seeds, rejecting 
every particle of the thin brown skin that separates the sections. Heap 
the seeds on a pretty dish, mix with them finely chopped ice, and serve. 




FRUIT SAUCES AND COLORINGS FOR SAME. 

Boiled Apples, Spiced. 

Take about 20 nice cooking- apples, wipe them clean, and place 
them in a preserving kettle, with water enough to about half cover them; 
then add 2 cups sugar, one-half cup vinegar, and a dessert spoon of 
ground cinnamon. Cover closely, and let simmer over a slow fire until 
soft. 

Cider Apple SatLce, 

Cider is best boiled down to about one-third of the original quantity. 
To 5 quarts of quartered sweet apples add i pint of boiled soar cider 



FRESH FRUITS .AND HOIV SERVED. 31 

and I pint of water. Cover with a plate and cook on top of stove one* 
half day. 

Dried Apple Sauce. 

Put I quart dried apples to soak. Let stand two hours. Pour 
off water; put in earthen vessel, cover with water, Boil slowly and add 
hot water as needed; when nearly done slice one lemon in, not allowing 
seeds to get in, and sweeten to taste. 

Baked Pears, 

For this choose large sweet pears. Wipe them, but do not remove 
the stems. Stand them in an earthen baking dish, pour around them 
a cup of boiling water, add 2 tablespoonfuls of sugar, cover with another 
dish, and bake slowly until the pears are tender, basting three or four 
times with the liquor. When done, stand away to cool in the dish in 
which they were baked. When cold, lift them carefully into a pretty 
glass dish, pour the liquor over them, and serve with sugar and cream. 

Stewed Prunes. 

Wash the prunes through several cold waters, cover them with fresh 
cold water, and soak over night Next day, turn them with the water 
into a porcelain lined kettle, sweeten to taste, and let them simmer very 
gently until tender. When done, remove them carefully with a skimmer 
and boil the syrup rapidly for ten minutes ; then pour it over the prunes, 
and stand away to cool. Dried peaches may be stewed in tha 
same way. 

Coddled Apples. 

Take tart apples of uniform size ; cut in halves, remove the cores 
without breaking. Lay them in the bottom of a porcelain lined kettle, 
strew thickly with sugar, cover the bottom of the kettle with water, put 
on the lid, and allow the apples to steam on the back part of the stove 
until tender. Dish carefully without breaking; pour the syrup over 
them, afid ^and away to cooL 

Stewed Apples {Mothers recipe): 

Peel, halve and core 6 large apples. Put in earthen vessel, 
cover with water, add i cup sugar, cover tightly and stew moderately 
slow. If cooked properly the halves will be perfect in shape. If you 
wish, grate a little nutmeg over them before serving. 



FRESH FRUITS AND HOW SERVED. 



Stewed Pears. 

Pears may be stewed precisely the same as apples. 

Blackberry Mush. 

Make the same as flummery, using 3 tablespoonfuls of corn starch , 
instead of two. 

Baked Apples. 

Put good tart apples nicely washed in a pie tin and bake until done 
in a moderate oven. 

Baked Quinces. 

Put whole ripe quinces in the oven in a pan and bake thoroughly. 
When done, remove the skins, place in a glass dish, sprinkle plentifully 
with sugar, and serve with cream. 

Stewed Dried Berries. 

Take 4 times the water you have of berries, bring to a boil, and 
then cook slowly till done. Add a little less sugar than berries taken. 
Half blackberries and half raspberries make a good sauce. Any other 
dried berries can be stewed in similar manner. 

Stewed Rhubarb. 

Wash the rhubarb, and cut it into pieces about one inch long. Do 
not peel. To every pound of rhubarb allow i pound of sugar. Put the 
rhubarb into a porcelain lined or granite kettle, cover it with sugar, and 
stand it on the back part of the fire until the sugar melts ; then bring 
it to boiling point without stirring. Then turn it carefully out to cool, 
and it is ready for use. 

Cranberry Sauce. 

One quart of cranberries, 2 cupfuls of sugar, and a pint of water. 
Wash the cranberries, then put them on the fire with the water, but in a 
covered saucepan. Let them simmer until each cranberry bursts open ; 
then remove the cover of the saucepan, add the sugar, and let them all 
boil for twenty minutes without the cover. The cranberries must never 
be stirred from the time they are placed on the fire. This is an unfailing 
recipe for a most delicious preparation of cranberries. 



I^XESIf FRUITS ANjy HOW SERVED, 



33 



Apple Ginger {A dessert dish). 

Two pounds of any kind of hard apples, 2 pounds of loaf sugar, one 
and one-half pints of water, i ounce of tincture of ginger. Boil the 
sugar and water until they form a rich syrup, adding the ginger when it 
boils up. Pare, core and cut the apples into pieces; dip them in cold 
water to preserve the color, and boil them in the syrup until transparent; 
but be careful not to let them break. Put the pieces of apple into jars, 
pour over the syrup, and carefully exclude the air, by well covering 
them. It will remain good for some time, if kept in a dry place. 

In many cases the juices of fruits will answer the purpose and give 
a good flavor. 

Coloring Ice Creams, 

Green coloring, use juice of spinach or beet leaves. Vegetable 
green, already prepared, can be bought at the druggists. 

Yellow coloring, saffron soaked in warm water. 

Red coloring, take cochineal, which can be had at any druggists, or 
made as follows: One-quarter ounce cochineal, pound finely and add 
one-half pint boiling water, one-half ounce cream of tartar, one-quarter 
ounce alum, and one-quarter ounce salt of tartar. Let it stand until the 
color is extracted, then strain and bottle. 

Purple coloring, mix a small quantity of cochineal and ultramarine 
blue. 

Brown coloring, use chocolate, grated. 



34 



CANNED AND DRIED FRUITS. 



CANNED AND DRIED FRUITS, 




None "but perfectly sound and fresh fruits should be used for this 
purpose. They may be canned with or without sugar, as the sugar takes 
no part whatever in their preservation. The fruit should not be cooked 
sufficiently long to destroy its natural flavor, and while boiling hot 
should be sealed in air tight glass jars, filled to overflowing to exclude 
every particle of air, then quickly sealed. The jars should be thoroughly 



CANNED AND DRIED FRUITS. 35 

heated before filling, filled through a wide-mouthed funnel, and should, 
during this process, stand on a folded damp towel, to prevent breakage. 
Large-mouthed glass jars, with porcelain-lined or glass tops only should 
be used. After filling and screwing on the tops, stand the jars in a 
warm part of the kitchen, where the air will not strike them, over night. 
In the morning you will be able to give the tops another turn. Then 
wipe the jars carefully, and put them away in a cool (not cold) dark 
closet. In a week or two examine them carefully; if the liquid has 
settled, and you see no small air bubbles, or the porcelain-lined tops 
slightly indented, you may be sure that the fruit is keeping ; if you find 
the opposites, the fruit is beginning to ferment, and the jars will burst if 
not opened. Re-cork and use them at once for stewed fruit. If you are 
obliged to use common large-mouthed bottles with corks, steam the corks 
and pare them to a close fit, driving them in with a mallet. 



SEALING WAX. 

One pound of resin, 3 ounces of beeswax, one and one-halt ounces 
of tallow. Use a brush in covering the corks, and as they cool, dip the 
mouth into the melted wax. Place in a basin of cool water. Pack in a 
cool, dark, and dry cellar. After one week, examine for flaws, cracks, or 
signs of ferment. 

The rubber rings used to assist in keeping the air from the fruit 
cans sometimes become so dry and brittle as to be almost useless. 
They can be restored to normal condition usually by letting them lie in 
water in which you have put a little ammonia. Mix in this proportion : 
One part of ammonia and 2 parts water. Sometimes they do not need 
to lie in this more than five minutes, but frequently a half hour is needed 
to restore their elasticity. 

In opening a tin can of fruit pour out the contents immediately. 
Leave exposed to the air in an open dish for some little time before 
using, and if any remains over put away in an earthen dish. 

Cans that refuse to open will usually yield to a cloth wrung from 
hot water and folded around the top. If not, set the can with the top 
downward in an inch or so of boiling v/ater. See that it doe^ '^"t touch 
the ""lass. Or run knife under rubber. 



36 CANNED AND DRIED FRUITS. 

Rubber rings that have hardened, may be dropped for one-half hour 
in a solution of one-third water and two-thirds ammonia, to soften. 



CONDENSED CANNING. 

Pack the cans full of fruit. Screw the covers on lightly, and stand 
each can on a little block of wood placed in the bottom of the boiler. 
Fill as many cans as will stand in the boiler. Put sugar enough in each 
one to sweeten for the table. Fill the boiler with cold water nearly to 
the top of the cans. Boil twenty or twenty-five minutes. When the 
fruit will be found to have settled somewhat, remove part of the cans ; 
open and take one to fill up the others. Screw tightly and proceed in 
the same way until all are filled. It will take about three out of twelve 
to fill those that have settled. Let stand all night, and tighten the covers 
in the morning. It is better not to put the rubber rings on the cans 
until after they have been boiled and re-filled. There is no danger of 
breakage in this way, and the cans are almost solid fruits, thus gaining 
in space. In preparing for the table they can be diluted with hot water 
to the desired consistency, and sweetened to taste, or served as they are. 
Some cook books advocate canning without sugar, but fruit is never 
quite as nice prepared in this way, and it should be sweetened partially, 
at least, when first canned. 

Peas, beans and tomatoes are excellent canned in the same way ; 
corn also. Fill the cans as for fruit, omitting sugar. Boil the same 
way until they are sufiiciently cooked; fill each can with hot water. 
Screw down tight, and set away. Some housekeepers prefer to cook the 
vegetables ten or fifteen minutes, then fill the cans and finish cooking. 
Canned in this manner, fruits will not lose flavor as in the usual way. 
Small fruits of all description may be canned in this manner. 

Canned Peaches. 

Select some fine, free-stone peaches; pare, cut in two and stone 
tnem. Immerse in cold water, taking care not to break the fruit. See 
that the peaches are not over ripe. Place in the kettle, scattering sugar 
between the layers — the sugar should be in the proportion of a full 
tablespoonful to a quart of fruit. To prevent burning put a little water 

\n tte kettk. Heal slQwly to a boil, thep boil for thr^§ or (our mm%^^ 



CANNED AND DRIED FRUITS. 3^ 

To Color Preserves Pink. 

This can be done by putting into the syrup a little cochineal, pow- 
dered fine, before adding the fruit. 

To Color Fruits Yellow. 

Boil the fruit with fresh skin lemons in water to cover them, until it 
is tender; then take it up, spread it on dishes to cool, and finish as may 
be directed. 

To Color Fruits Green. 

Pound beet leaves, take the froth and mix with the fruit syrup. 

Canned Strawberries. 

All berries are canned after much the same fashion. Either use 
one or the other of the two rules given at the beginning of this division, 
or proceed as follows: Put the berries in a porcelain kettle. Heat 
slowly ; as they commence boiling add sugar according to the table at 
beginning of this chapter. If strawberries, boil eight or ten minutes 
before putting in the sugar ; dip out any extra juice. Can hot, and seal 
at once. 

To Can Quinces, 

Cut the quinces into thin slices like apples for pies. To i quart 
jarful of quince, take a coffee saucer and a half of sugar, and a coffee 
cupful of water ; put the sugar and water on the fire, and when boiling 
put in the quinces ; have ready the jars with their fastenings, stand the 
jars in a pan of boiling water on the stove, and when the quince is clear 
and tender put rapidly into the jars, fruit and syrup together. The jars 
must be filled so that the syrup overflows, and fastened up tight as 
quickly as possible. 

Canned Pineapple. 

For 6 pounds of fruit, when cut and ready to can, make syrup with 
two and a half pounds of sugar and nearly 3 pints of water ; boil syrup 
five minutes, and skim or strain if necessary ; then add the fruit, and let 
it boil up ; have cans hot, fill, and shut up as soon as possible. Use the 
best white sugar. As the cans cool, keep tightening them up. Cut the 
fruit half an inch thick. 



38 



CANNED AND DRIED FiWIT&. 



Canned Fruit Juices. 

Fruit juices are as good as fresh fruits in making sauces and pud- 
dings. 

Juices of fruit in the summer time can be put up at little expense. 

Select good fruit, press out the juice, and strain it through a 
flannel bag. To each pint of juice add i cup of granulated sugar. 
Put in a porcelain kettle, bring it to the boiling point, and bottle while 
hot in glass jars. Seal tight while hot. Will keep a long time, the 
same as canned fruit. By putting up different kinds of fruit juices you 
will have the different colors and different flavors. 

Canned Raspberries. 

Look the berries over carefully and put them into a porcelain kettle. 
Put on water until you can see it through the berries. Sweeten as you 
would for a stew, and can and seal boiling hot. Gooseberries, plums, 
cherries and all small fruits are treated in a similar way. Care being 
taken that the cans are hot and berries boiling. 

Canned Elderberries. 

As these berries will not stand much cooking, they are best put in 
cans first and the cans set in water to boil. Fill cans up with boiling 
water and seal. 

Canned Tears. 

Prepare and can precisely like peaches in preceding recipe, except 
that they require longer cooking. When done they are easily pierced 
with a silver fork. 

Canned Apples. 

When apples are plentiful it is a good plan to stew them, and CAft 
as other fruit. 

Canned Pumpkin: 

Steam the pumpkin, first slicing and removing seeds ; leave in th# 
shell. When done, scrape from the shell. Mash, fill into cans, hot, 
being careful that no air bubbles remain in filling the can. Seal up. It 
can be prepared for pies the same as fresh pumpkin, from which it 
cannot be told. Instead of steaming, it may be baked and scraped from 
the shell. 



CANNED AND DXIED FRUITS. 



39 



Canned Pie T^lant 

Cut in inch pieces and stew with its own weight of sugar slowly, 
until tender. Add only water enough to dissolve sugar. Seal up. Can 
without sugar, if more convenient 

Canned Plums, 

To every pound of fruit allow three-quarters of a pound of sugar; 
for the thin syrup, a quarter of a pound of sugar to each pint of water. 
Select fine fruit, and prick with a needle to prevent bursting. Simmer 
gently in a syrup made with the above proportion of sugar and water. 
Let them boil not longer than five minutes. Put the plums in a jar. 
pour in the hot syrup, and seal. Green gages are also delicious done in 
this manner. 

To Stew Apples, 

One pound sugar boiled in i quart of spring water and skimmed, i 
pound of the largest pippins, cut in quarters and the cores taken out. 
Have the syrup boiling; when you put them in let them stew till they 
are quite tender, then add the juice of 2 large lemons, and the peel cut 
small; give them a few more boils after the lemons are put in. If you 
want them to keep all the year, the syrup must be well boiled after the 
apples are taken out. As you peel the apples fling them into cold 
water. 

Canned Corn. 

Dissolve an ounce of tartaric acid in half teacup water, and take i 
tablespoon to 2 quarts of sweet corn; cook, and while boiling hot fill the 
cans, which should be tin. When used turn into a colander, rinse with 
cold water, add a little soda and sugar while cooking, and season with 
butter, pepper and salt. 

Canned Mince Meat 

Mince meat, like fruit, can be preserved in a similar manner to fruit, 
and kept for years. The secret is to can the fruit while hot, and put 
into glass jars and seal perfectly tight, and set in a cool, dark place. It 
is a great treat to have an occasional mince pie in late spring and mid- 
dle summer. 



^O CAN NMD AND DRIRD FRUITS, 



Stewed Pears. 

Pare and quarter, red juicy pears, according to their size; throw 
them into water to prevent their turning black. Stew in a granite pan, 
and sprinkle as much sugar over as will make them pretty sweet, and 
add lemon peel, and a clove or two; just cover them with water. Cover 
them close, and stew three or four hours. Lovely. 

Canned Preserved Currants. 

Stem and weigh, allowing a pound of sugar to every one of fruit; 
put in a kettle, stew gently for twenty minutes; then add the sugar, do 
not allow it to boil, but keep as hot as possible until the sugar is dis- 
solved, then pour it in cans and secure the covers at once. White 
currants are beautiful preserved in this way. 

Canned Tomatoes, 

Pour boiling water over the tomatoes to loosen the skin. Peel, 
crush each tomato in the hand ; this wrings out the juice in a way that 
cannot be accomplished by slicing. When enough are prepared, let 
them stand awhile and pour off the accumulated juice ; press a plate on 
them and pour off the remainder of the juice. Let them boil up several 
times in the preserving kettle; skim, and can. Stone jars, jugs and 
glass cans may be used. Some prefer to season them slightly with salt 
before canning. To serve tomatoes prepared in this way, all that is 
necessary is to heat them sufficiently to melt the buHer. Thicken 
slightly with broken crackers, toast or stale bread. Tighten the can 
covers before putting away, and wrap glass cans in paper to prevent 
fading. 

Dried Currants, Blackberries and Raspberries, 

Dry in the same manner as gooseberries. Use more sugar if 
desired. 

Dried Cherries, 

Cherries can be dried same as gooseberries, using a little more 
sugar, or the same as plums. Cherries can be dried without sugar. 

Dried Plums. 

Pit and put in jars, a layer of fruit alternately with a layer of sugar 
in the proportion of one-half pound sugar to i pound of fruit Let 



CANNED AND DRIED FRUITS. 4I 

stand over night. Then put the jar over the fire and boil ten minutes, 
skimming carefully. Remove the fruit from the syrup and spread thinly 
over plates and dry in the sun or a moderate oven, turning frequently 
until dry. Pack carefully in boxes. Nice for stewing, for fruit puddings 
or pies. The syrup that is left can be used in the proportion of a pint 
to a quart of good cider vinegar in making sweet fruit pickles. 

Dried Peaches and Apples. 

Pit, peel, and cut to suit ; dry partly and then pack them in jars, 
spreading sugar thickly between the layers. Tie down and they will 
keep well and be delicious for pies or sauce. They may also be dried 
without any sugar, and put away for use. 

Dried Peaches. 

Halve the fruit, remove the stones, fill the cavities with whii% sugar 
and dry in a moderate oven. The fruit, if first-class peaches are used, 
will be found delicious, almost equal when stewed to preserves, and far 
more healthful and economical. 

Dried Pumpkin. 

Prepare a large kettleful as for stewing. Let boil briskly until all 
the water has evaporated, then let boil slowly, stirring often until very 
dry, and beginning to brown slightly. Put on plates in a moderate oven 
to dry. Hang up in a closely-tied paper bag. When wanted for use 
take a piece the size of an egg and put it in a quart of warm milk over 
night. It will be ready for use in the morning. 




^j rRMSiE^yiiS, JELLIES, ETC, 



PRESERVES, JELLIES, ETC. 

Preserves, to be perfect, must be made with the greatest care. 
Economy of time and trouble is a waste of fruit and sugar. 

The great secret of success in canning fruit is to let the fruit boil 
elowly, skim well, and can hot. Be sure to fill your oan so that when 
you put on your cover they will run over. Press the glass cover firmly 
with your hand before putting on the ring. If this is done right, and 
the rubber rings are new, which they should be every year, they will seal 
without any difficulty. 

In the old way of preserving, we used pound for pound, when they 
were kept in stone jars or crocks. *' Pound for pound" preserves and 
jam can he put away without sealing; simply tie^-up with two or three 
thicknesses of paper, over which put a cloth. Look at them occasionally 
and if signs of working appear, heating up thoroughly will sweeten them 
again. Remove carefully any mold that may show itself. 

The "pound for pound" custom of preserving fruit has been growing 
less for many years, though many still prefer the preserved to canned 
fruit. Now, as most preserves are put up in sealed jars or cans, less 
sugar seems sufficient; three-quarters of a pound of sugar is generally 
all that is required for a pound of fruit 

Berries, peaches, etc., may be packed in a jar In layers, with part of 
the sugar sprinkled between. Do this over night. It will be found to 
harden the fruit so that it will keep its form better when cooked, and 
will also permeate it more thoroughly with the sugar. Add the remainder 
of the sugar in the morning, and proceed as usual. 

Use porcelain, granite, iron kettles or stone jars for preserving. 

Fruits that require paring should be dropped into cold water as 
soon as peeled, to prevent blackening. 



/"MESERVES, JELLIES, SfC. 43 

Boil preserves gently. All large fruits should be thrown into cold 
water as soon as pared, to prevent discoloration, then boiled in clear 
water, in which has been dissolved a quarter teaspoonful of powdered 
alum to every quart of water, until tender, then drained and boiled a few 
moments in the syrup. 

Marmalades, or the different butters, will be smoother and better ^ 
flavored, and will require less boiling, if the fruit (peaches, quinces, 
oranges and apples make the best) is well cooked and mashed before 
adding either sugar or cider. It is important to stir constantly with an 
apple butter stirrer. 

Moulds can be prevented from forming on fruits, by placing a small 
piece of linen saturated with alcohol on the top of each can before seal- 
ing it. This is harmless, tasteless and effectual. 

To Preserve Plums IVithout the Skins. 

Pour boiling water over large egg or magnum bonum plums, cover 
them until it is cold, then pull off the skins. Make a syrup of a pound 
of sugar and a teacup of water for each pound of fruit, make it boiling 
hot, and pour it over; let them remain for a day or two, then drain it off 
and boil again; skim it clear and pour it hot over plums; let them remain 
until the next day, then put them over the fire in the syrup, boil them 
very gently until clear; take them from the syrup with a skimmer into 
the pots or jars; boil the syrup until rich and thick, take off any scum 
which may rise, then let it cool and settle, and pour it over the plums. 
If brown sugar is used, which is quite as good, except for greengages, 
clarify it as directed. 

Apple Preserves {whole). 

Take three-fourths pound of sugar to each pound of apples; make 
a syrup of the sugar and water, and a little lemon juice or sliced lemon; 
skim off all scum and put a few apples at a time into the syrup and boil 
until they are transparent; skim out and put in a jar. When all are 
done, boil the syrup down thick, pour it boiling hot over the apples and 
cover closely. The flavored fruit not easily broken should be selected. 

Strawberry in JeUy. 

Put gelatine in cold water, add a pint of red currant juice, sweet- 
ened, a pint of strawberries left whole. Pour into moulds and set on ice. 



44 PRESERl^ES, JELLIES, ETC 

oApple Presefves, 

Sweet apples are best, as they are tough and stand more cooking. 
Pare apples, and halve and core. To every pound of apples take a good 
half pound of white sugar. Boil sugar with water to a thick syrup. 
Pour over apples in a jar, and let stand over night. In the morning 
pour off syrup, bring to a boil, and add apples. Let all boil slowly until 
apples are clear. If desired can flavor with ginger-root or lemon. Be 
sure to add enough water to your sugar to cover apples the first time 
over night If necessary, scald apples two nights, and then preserve. 

Apple and Quince Preserves. 

Pare, core and quarter a peck each of quinces and sweet apples. 
Steam until tender; make a syrup according to some of the previous 
rules ; three-quarters pound of sugar and one-half cup of cold water to a 
pound of fruit ; boil and skim. Put the fruit in the syrup, boil until a 
beautiful red ; slice in a large lemon or two just before taking up. This 
is very nice. The skin and rough pieces may be used for jelly 

Preserved Qt^inces, 

Pare, core and quarter your fruit, then weigh it and allow an equal 
quantity of white sugar. Take the parings and cores, and put in a pre- 
serving kettle ; cover them with water and boil for half an hour, then 
strain through a hair sieve, and put the juice back into the kettle and 
boil the quinces in it a little at a time until they are tender ; lift out as 
they are done with a drainer, and lay on a dish ; if the liquid seems 
scarce add more water. When all are cooked, throw into this liquor the 
sugar, and allow it to boil ten minutes before putting in the quinces ; let 
them boil until they change color, say one hour and a quarter, on a slow 
fire ; while they are boiling occasionally slip a silver spoon under them 
to see that they do not burn, but on no account stir them. Have 2 
fresh lemons cut in thin slices, and when the fruit is being put in jars lay 
a slice or two in each. Quinces may be steamed until tender. 

Preserved Pears. 

To six pounds of pears, four pounds of sugar, two coffee-cups of 
water, the juice of two lemons, and the rind of one, a handful of whole 
ginger; boil all together for twenty minutes, then put in your pears and 
boil till soft, say about a quarter of an hour; take them out and boil 



J'J?£S£:J?y£6, JELLIES, ETC, 45 

your syrup a little longer; then put back your fruit and give it a boij* 
bottle while hot; add a little cochineal to give them a nice color. 

Preserved Greengages in Syrup, 

To every pound of fruit allow i pound of loaf sugar, one-quarter 
pint of water. Boil the sugar and water together for about ten minutes; 
divide the greengages, take out the stones, put the fruit into the syrup 
and let it simmer gently until nearly tender. Take it off the fire, put it 
into a large pan, and, the next day, boil it up again for about ten min- 
utes with the kernels from the stones, which should be blanched. Put 
the fruit carefully into jars, pour it over the syrup, and, when cold, cover 
down, so that the air is quite excluded. Let the syrup be well skimmed 
both the first and second day of boiling, otherwise it will not be clear. 

To Preserve Cherries in Syrup. 

Four pounds of cherries, 3 pounds of sugar, i pint of white currant 
juice. Let the cherries be as clear and as transparent as possible, and 
perfectly ripe; pick off the stalks and remove the stones, damaging the 
fruit as little as you can. Make a syrup with the above proportion of 
sugar, mix the cherries with it and boil them for about fifteen minutes, 
^carefully skimming them; turn them gently into a pan, and let them 
remain till the next day; then drain the cherries on a sieve, and put the 
syrup and white currant juice into the preserving pan again. Boil these 
together until the syrup is somewhat reduced and rather thick; then put 
in the cherries and let them boil for about five minutes; take them off 
the fire, skim the syrup, put the cherries into small pots or wide-mouthed 
bottles; pour the syrup over, and when quite cold, tie them down care- 
fully, so that the air is quite excluded. 

Vlum Sweetmeats, 

When damson plums are perfectly ripe, peel and divide them, 
taking out the stones; put them over a gentle heat to cook in their own 
juice; when soft rub them through a sieve and return to the stove, 
adding just enough sugar to sweeten, a little cinnamon, and when nearly 
done, wine in quantity to suit the taste. This is done more to keep the 
sweetmeats than for the flavor, as self-sealing cans are not used here, 
and all preserves are pasted up with the white of eggs. The common 
wjuv^ of the country is thin and sour, and is rnuch used in cookery,. 



J^XMSMXrMS, JMLLIMS, MTC. 



Wild Plum Preserves, 

. Scald the plums in saleratus water, i teaspoonful to 2 gallons of 
plums. When the skins break slightly, pour off the water and turn the 
plums into a colander to drain. When cool remove the pits and weigh 
the fruit. Allow pound for pound of sugar. Clarify the sugar by 
boiling with little water; skim, and put in the fruit. When tender, skim 
out and boil the syrup down and pour over the plums. Tie up in small 
jars when cold. 

Goosehtrry Jam, 

To every 8 pounds of red, rough, ripe gooseberries, allow i quart 
of red currant juice, 5 pounds of loaf sugar. Have the fruit gathered 
in dry weather, and cut off the tops and tails. Prepare i quart of red 
currant juice, the same as for red currant jelly; put it into a preserving- 
pan with the sugar, and keep stirring until the latter is dissolved. Keep 
it boiling for about five minutes; skim well; then put in the gooseberries, 
and let them boil from one-half to three-quarters of an hour; then turn 
the whole into an earthen pan and let it remain for two days. Boil the 
jam up again until it looks clear; put it into pots, and when cold cover 
with oiled paper, and over the jars put tissue paper, brushed over on 
both sides with the white of an ^^'g, and store away in a dry place. 
Care must be taken in making this to keep the jam well stirred and well 
skimmed, to prevent it burning at the bottom of the pan, and to have it 
very clear. 

Plum Tomato Preserves. 

Take yellow plum tomatoes, scald until the skins come off easily. 
Take three-quarters pound sugar to i pound fruit. Cook until tender, 
flavor as above with lemons and add one-third as many raisins as -toma- 
toes, ten minutes before taking off the stove. Very nice without raisins. 
Seal up hot. * 

Peach Preserves, 

Pare and halve the peaches, removing the pits, or take the pits out 
and leave the peach as whole as possible. Allow for each pound of fruit 
I pound of white sugar. Dissolve the sugar in just enough cold water 
to saturate it, using one-half cupful to the pound. Stir well; let boil ten 
minutes and skim. Blanch 5 peach pits or kernels for each pound of the 
fruit, put in the syrup, and let remain. They are very ornamental to the 
preserves, besides giving a delicate flavor. Put in the ])eaches and cook 



PRESERVES, JELLIES, ETC. 47 

until clear ; about twenty minutes will answer. Remove from the kettle 
and set away in a cool place, cover closely, let stand two or three days, 
then turn the syrup off and boil until it thickens slightly; turn it boiling 
over the peaches. Put up in jars as directed for preserves at beginning 
of this chapter, or, if desired, they may be canned and sealed up. In 
canning, pack the peaches in the jar and pour the syrup over them. 

Green Tomato Preserves, 

Take small green tomatoes ; put them in a clarified syrup made of 
white sugar, equal in weight to the tomatoes, and cold water more than 
enough to cover the quantity of fruit. Slice in i lemon to every 2 
pounds of tomatoes. Boil them gently three hours, afterward put up in 
jars, tying securely. 

Tresefved Pears. 

Take 6 pounds pears, 4 pounds sugar, 2 cups water, juice of 2 
lemons, rind of one, a handful of whole ginger, and boil for twenty 
minutes. Add pears and boil till soft. Lift them out and boil syrup 
again. Put back fruit and boil again. Can while hot. Color with 
cochineal if desired. 

Pineapple. 

Pare the pineapple, take out the eyes, then pick the pineapple into 
pieces with a silver fork. To every pound of the picked pineapple allow 
three-quarters of a pound of sugar. Put the pineapple into a porcelain- 
lined kettle, add the sugar, and cook over a very moderate fire ten 
minutes. Can as directed. Or, the pineapple may be grated. 

Orange Preserves. 

Take any number of oranges with rather more than their weight in 
white sugar. Slightly grate the oranges and score them round and 
round with a knife, but not cut very deep. Put them in cold water for 
three days, changing the water several times each day. Tie them up in 
a cloth and boil them until soft enough for the head of a pin to penetrate 
the skin easily, and remove from the cloth. While they are boiling, 
place the sugar over the fire, with i cupful of water to each pound of 
sugar. Let boil two or three minutes and strain through muslin. Put 
the oranges into the syrup and boil gently until it jellies, and is of a 
yellow color. Try the syrup by putting some to cool. It must not be 



48 PRESERVES, JELLIES, ETC. 

too stiff. If the syrup does not cover the oranges turn them so that 
every part may be thoroughly done. 

Crab-Apple Preserves. 

Core the crab apples with a sharp penknife through the blossom end, 
leaving the stems on. Take i pound of white sugar for each pound of 
prepared fruit, and i cupful of water to the pound. Put over a moderate 
fire, let dissolve and boil ; skim and drop the apples in. Let them boil 
gently until clear, and the skins begin to break. Skim out ; boil the 
syrup until thick ; put the fruit in jars, and pour the syrup over. Slices 
of lemon boiled with the fruit may be considered an improvement ; i 
lemon is enough for several pounds of fruit. 

Blackberry P res ewes. 

To every pound of blackberries allow a quarter pound si sugar. 
Put the berries in a porcelain-lined kettle, cover them with the sugar, 
and let stand one or two hours, then add a quarter teaspoonful of 
powdered alum to each quart of fruit. Stand over a moderate fire, and 
bring to boiling point. Skim, and can as directed. 

To Preserve Watermelon Rind and Citron. 

Pare the citron and watermelon rind and cut them into slices about 
an inch and a half thick, then into strips the same thickness, leaving 
them the full length of the fruit; take out all the seeds with a small 
knife, then weigh, and to each pound of citron put a pound of white 
sugar, make a syrup; to ten pounds put a pint of water, and simmer 
gently for twenty minutes; then put in the citron and boil for one hour, 
or until tender; before taking off the fire put in two lemons, sliced thin, 
seeds taken out, and two ounces of root ginger; do not let them boil 
long after the lemon and ginger are put in; do not stir them while boil- 
ing. The above is very fine if carefully attended to. Green limes may 
be preserved In same way. 

A nice improvement is to add one pound of raisins just before the 
fruit Is taken from the stove. 

To Color Citron Pink. 

Put into a cupful of the syrup a little cochineal powdered, stir well, 
fiien pour into the fruit while boiling. ^ 



PRESERVES, JELLIES, ETC, 49 

Cucumber Preserves, 

Gather young cucumbers, about four inches long. Lay in strong 
brine one week. Wash. Soak twenty-four hours in clear water, 
changing this four times. Line a bell metal kettle with grapevine leaves. 
Lay in the cucumbers with a little alum scattered among them. Cover 
with vine leaves. Fill the kettle with clear water. Cover closely. Let 
them simmer. As soon as they are well greened take out the cucumbers 
and drop in ice water. When perfectly cold, wipe, and with a small 
knife slit down one side. Dig out the seeds. Stuff with a mixture of 
chopped raisins and citron. Sew up the slit with a fine thread and 
weigh them. Make a syrup, allowing i pound of sugar to i pound of 
cucumber, and i pint of water. Heat to boiling point. Skim. Drop in 
the fruit. Simmer half an hour. Take out. Spread on a dish in the 
sun and boil down the syrup with a few slices of ginger root added. 
When thick, put in the cucumbers again. Simmer five minutes and put 
in glass jars, tying up when cool. 

Strawberry Preserves, 

Put 2 pounds of sugar in a bright tin pan over a kettle of 
boiling water; and pour into it half a pint of boiling water; when 
the sugar is dissolved and hot put in fruit, and then place the pan 
directly on the stove or range; let boil ten minutes or longer if 
the fruit is not clear, gently (or the berries will be broken) take up with 
a small strainer, and keep hot while the syrup is boiled down until thick 
and rich ; drain off the thin syrup from the cans, and pour the rich syrup 
over the berries to fill, and screw down the tops immediately. The thin 
syrup poured off may be brought to boiling, and, then bottled and sealed, 
be used for sauces and drinks, or made into jelly. 

Prune Preserves. 

Pour boiling water on the prunes and set them where they will 
keep warm, together with a lemon cut in pieces. When swelled to their 
original size, put to each pound of the prunes one-half pound of brown 
sugar and i stick of cinnamon. If there is not enough water remaining 
to cover the prunes, add more, and stew in this syrup one-fourth of an 
hour. Squeeze in the juice of half a lemon to every 3 pounds of 
prunes. Do this just before removing from the fire. Pit the prunes 



50 PRESERVES, JELLIES, ETC. 

Calves Feet Jelly. 

It is a simple affair. Procure a couple of feet and put them on the 
lire in 3 quarts of water; let boil for five hours, during which keep skim- 
ming. Pass the liquor through a hair sieve, and let it firm, after which 
remove all the oil and fat. Take a teacupful of water, 2 wineglassfuls 
of sherry, the juice of half a dozen lemons and the rind of one, the 
whites and shells of 5 eggs, half a pound of sugar, and whisk the whole, 
then add the jelly, place on the fire in an enameled stewpan, and keep 
actively stirring till the composition comes to the boil; pass it twice 
through a jelly-bag, and then place in the moulds. 

Curfant Preserves. 

Make same as raspberry preserves, using pound for pound of sugar 
and boiling a little longer. Preserved currants mixed with water are an 
excellent drink in fevers. 

To Preserve Berries Whole 

Select the fruit medium ripe, pick over carefully, wash if necessary 
and put in glass jars filling each one full. Put your boiler on with suffi- 
cient cold water to nearly cover your cans; put in straw sufficient to 
keep the cans from breaking by falling against each other. Place your 
cans in the boiler at once when the water is cold, and let it come slowly 
to a boil until the fruit becomes scalding hot. Take them out and seal. 
If this process is followed thoroughly, the fruit will keep for years. 

Orange Marmalade, 

Allow pound for pound. Pare half the oranges and cut the rind 
into shreds. Boil in three waters until tender, and set aside. Grate the 
rind of the remaining oranges; take off and throw away every bit of the 
thick, white inner skin; quarter all the oranges and take out the seeds. 
Chop, or cut them into small pieces; drain all the juice that will come 
away without pressing them over the sugar; heat this, stirring until the 
sugar is dissolved, adding a very little water, unless the oranges are very 
juicy. Boil and skim five or six minutes; put in the boiled shreds and 
cook ten minutes; then the chopped fruit and grated peel, and boil 
twenty minutes longer. When cold, put into small jars, tie up with 
bladder or with paper next the fruit, cloths dipped in wax over all. A 
nicer way still is to put away in tumblers with self-adjusting metal 
tops. 



PRESERVES, JELLIES, ETC. 5 1 

Preserved Pumpkins. 

To each pint of pumpkin allow i pint of granulated sugar, juice of 
I lemon. 

Select a good sweet pumpkin; take out seeds, pare off rind and cut 
it into slices. Weigh, put the slices in deep dish, with the sugar 
sprinkled between them; pour lemon juice over, and let remain for two 
or three days, adding half a cup of water to every pint of sugar, and 
boil until the pumpkin becomes tender; then turn into a pan, let it re- 
main a week; then drain off the syrup, boil until thick; skim, and pour 
over the pumpkin while boiling hot. A little ginger, and lemon rind, 
thinly pared, may be boiled in the syrup to flavor the pumpkin. This 
is a delicious preserve — rich and wholesome. 

Raspberry Jam. 

Three-fourths pound of sugar to a pound of berries. Rinse the 
fruit and put in the preserving kettle, stir constantly until part of the 
juice is evaporated, then add the sugar and simmer to a fine jam. This 
will be found better than putting the sugar in first; the seeds are not as 
hard in this case. A very good addition will be found in adding i pint 
of currant juice to every 4 pounds of raspberries. 

"Blackberry Jam. 

Make same as raspberry iam. Very healthful, especially for children. 
Brown sugar may be used. 

Strawberry Jam, 

Make same as raspberry jum, ommitting the currant juice. 

Currant Jam. {IVhite or Red) 

Make same as raspberry jam. Use pulverized sugar, pound for 
pound for white currants. Weigh currants after they are picked from 
the stem. Seal hot, if preferrep. Stir and mash frequently. 

Grape Jam. 

Pulp the grapes, scald the pulps until they can be rubbed through 
a sieve to remove the seeds; return the skins and boil with three-fourth* 
pound of sugar to a pound of fruit. 



^2 PRESERVES, JELLIES, ETC. 

Sweet Potato Preserves. 

Make syrup as for peaches. Parboil the potatoes, first cutting in 
round slices, and boil in the syrup until clear. 

Rhubarb Jam. 

Cut the rhubarb in pieces one inch long, take sugar pound lor 
pound. Mix together, and let stand all night. In the morning pour 
off the syrup and boil until it begins to thicken. 

Orange Jam. 

Take sweet oranges. Peel and put the pulp through a sieve. Put 
a pound of white sugar to each pound of pulp and juice. Boil twenty 
minutes together, and seal up. 

Preserved Lemon Peel 

Peel lemon carefully and cut peel into little strips. Take a little 
more sugar than lemons (the lemons being previously weighed). Over 
the sugar squeeze the lemon juice, and let stand while you boil lemon 
peel till tender, changing water. Bring sugar and water to a boil, and 
then add lemon peel, and boil half an hour. 

Brandy Peaches. 

Take large white or yellow freestone peaches. (They must not be 
too ripe.) Scald them with boiling water; cover, and let stand until the 
water becomes cold. Repeat this scalding, then take them out, lay them 
on a soft cloth, cover them over with another cloth, and let them remain 
until perfectly dry. Now put them in stone jars, and cover with brandy. 
Tie paper over the tops of the jars, and let them remain in this way one 
week. Then make a syrup, allowing i pound of granulated sugar and a 
half pint of water to each pound of peaches. Boil and skim the syrup, 
then put in the peaches and simmer until tender, then take the peaches 
out, drain, and put them in glass jars. Stand the syrup aside to cool. 
When cold, mix equal quantities of this syrup and the brandy "'^ which 
you had the peaches. Pour this over the peaches, and seal. 

Crab-Apples. 

To each pound of fruit allow half a pound of sugar, and a pint of 
water to 3 pounds of sugar. When the syrup Is boiling hot, drop in 
the apples. When done, fill a iar with the fnn't anH c^ai 



PkBSERFES, JELLIES, ETC. 53 



Pineapples. 

Pare the fruit, and be sure you take out all the eyes and discolored 
parts. Cut in slices, and cut the slices in small bits, taking out the core. 
Weigh the fruit, and put in a pan with half as many pounds of sugar as 
of fruit. Let it stand over night. In the morning put it over the fire 
and let it boil rapidly for a minute only, as cooking long discolors it. 
Put it in the jars, and make each jar about half fruit and half syrup. 
Too much syrup is better than not enough, as pineapples are very 
strong. 

"Black Currant Jam: 

Pick the currants carefully, and take equal quantities of fruit and 
sugar. Pounded loaf sugar is best. Dissolve it over or mix it with the 
currants. Put in a very little water or red currant juice, boil, and skim 
for twenty-five minutes. Try a little in a saucer and when cool if it 
seems to be thick enough, take off and seal. 

Grape Butter. 

Take sweet apples and grapes, half and half. Cook the apples 
tender, and rub through a colander. Prepare the grapes as above, using 
I pound of sugar to 2 pounds of the mixed fruit. The skins may be 
boiled in a bag and taken out as above, or they may be stirred into the 
butter. The above is the better way. Leave plain or spiced according 
to first recipe. 

Orange Butter. 

Take the juice of 6 oranges and yolks of 8 hard-boiled eggs. Rub 
together in a mortar with 5 tablespoonfuls of pulverized sugar and i 
tablespoonful of orange water. When reduced to a paste stir over a 
slow fire for twenty minutes until thickened. Dip a mould in cold water 
and pour in the mixture. When cold turn out and serve with fancy 
cakes. 

Pumpkin Butter. 

Three pints of mashed pumpkin, i pound of sugar, 4 tablespoonfuls 
of butter, flavor with ginger root, nutmeg, and lemon peel. Either bake 
or steam the pumpkin. Rub thoroughly through a sieve, mix with the 



^4 PRESERVES, JELLIES, ETC, 

suo-ar, butter, flavor, and let simmer on the back of the stove one hour. 
It becomes thick and can be kept in jars in a dark place. Use the same 
as fruit jelly or marmalade. 

Quince Marmalade. 

Pare, core and slice the quinces, stew the skins and the perfect cores 
in water enough to cover them. When tender, strain through a cloth. 
Add the quinces and sugar in the proportion of three-quarters pound to 
I pound of fruit, to this liquid. Boil, stirring and mashing the fruit 
with a wooden spoon as it softens. The juice of 2 oranges to every 
3 pounds of fruit imparts an agreeable flavor. When cool, put in 
small jars. 

Grape Marmalade. 

Boil the skins of the grapes in water enough to cover them. Strain 
through a coarse cloth. To 3 quarts of juice add 3 quarts of sour apples, 
stewed ; the juice and pulp of 4 lemons, i ounce of stick cinnamon, 
broken in bits and tied up in cloth, and 7 pounds of sugar. Let all get 
hot together, and add the sugar afterward. Stir until it dissolves. Boil 
one-half hour ; take out the spice bag when the flavor suits. Put up in 
bowls and cover with paper, like jelly, after it is cold. Will keep years. 
One and one-half peck of sour apples and 25 pounds of grapes will make 
the two kinds of marmalade given above. They should be made at the 
same time, using the grape pulps for one and the juice for the other. 

Lemon Marmalade. 

Slice the lemons thin, removing the seeds ; add 3 pints of cold water 
to each pound of fruit, after cutting. Let it stand twenty-four hours, 
then boil until tender ; pour into an earthen bowl until the following day. 
Weigh it and to every pound of boiled fruit add one and one-half poundr 
of lump sugar ; boil the whole together until the syrup jellies and tb* 
chips are rather transparent. 

Peach Marmalade, 

Pare, stone and weigh the fruit. Boil one-half the peach kernels in 
a cupful of water or enough to cover them well. Quarter the peaches 
and add to the water, after straining it ; heat slowly, stirring often with 
a wooden spoon. Then boil for three-quarters of an hour. Add three- 
quarters pound of sugar to each pound of fruit ; boil for five minutes, 



PRESERVES, JELLIES, ETC, 55 

'ikim and put in the juice of i lemon to every 3 pounds of fruit. Boil a 
few minutes, stewing to a smooth paste. When nearly cold put in 
glass jars. 

Apple Marmalade, 

Take any kind of sour apples, pare and core them ; cut in small 
pieces, and to every pound of apples put three-quarters pound of sugar. 
Boil over a slow fire until reduced to a fine pulp. / Put '^ jelly jars and 
keep in a cool place. 

Pineapple Marmalade, 

Grated pineapple and powdered sugar, pound for pound. Boil until 
thick, then pack in tumblers, and when cold, paste over with papers 
dipped in the beaten white of eggs. Keep in a cool place. 

JELUES. 

Large glass tumblers are the best for keeping jellies, much bettei 
than large vessels, for by being opened frequently they soon spoil; a 
paper should be cut to fit, and placed over the jelly ; then put on the lid 
or cover, with thick paper rubbed over on the inside with the white of 
an egg. 

There cannot be too much care taken in selecting fruit for jellies, 
for if the fruit is over ripe, any amount of time in boiling will never 
make it jelly, — there is where so many fail in making good jelly ; and 
another important matter is overlooked — that of carefully skimming off 
the juice after it begins to boil and a scum rises from the bottom to the 
top ; the juice should not be stirred, but the scum carefully taken off ; if 
allowed to boil under, the jelly will not be clear. 

When either preserves or canned fruits show any indications of 
fermentation, they should be immediately reboiled with more sugar, to 
save them. It is much better to be generous with the sugar at first, 
than to have any losses afterward. Keep all preserves in a cool, dry 
closet. 

To Clarify JeUy. 

The white of eggs is, perhaps, the best substance that can be 
employed in clarifying jelly, as well as some other fluids for the reason 



56 PRESERVES, JELLIES, ETC. 

that when albumen (and the white of eg^s is nearly pure albumen) is 
put into a liquid that is muddy, from substances suspended in it, on 
boiling the liquid the albumen coagulates in a flocculent manner, and 
entangling with the impurities, rises with them to the surface as a scum, 
or sinks to the bottom, according to their weight.' 

Melted parafifine poured on top of jellies, jams, etc., also on the top 
of' canned fiuit when the covers are discolored, will be all the covering 
necessary, excepting a cloth or paper to exclude dust. One can use the 
paraffine many times. 

Jelly, to turn out nicely, should have the mould dipped in hot 
water for a second. 

Currant Jelly. {Uncooked.) 

Strain and squeeze the juice in the usual way, but do not scald the 
fruit. Put the juice in a stone jar, stir a few minutes, then add 
granulated sugar in the proportion of pound for pound, with the juice, 
stirring constantly until the sugar is completely dissolved; dip out or 
strain into tumblers. Let stand until it stiffens, and cove« with Qgg 
paper. A very nice way. 

IVhite Currant Jelly. 

Make as above, only straining the fruit to prevent discoloration of 
the juice. Strain through a white cloth and proceed same as for 
uncooked jelly. Seal up with ^gg paper. In several weeks the jelly 
will harden perfectly, and be very clear. 

Raspberry Jelly, 

The red raspberries are best for jelly, and should be rather under 
than over ripe. Put the berries into a stone jar, stand it in a kettle of 
cold water, cover the top of the jar, and boil slowly for one hour, or 
until the berries are quite soft. Now put a small quantity at a time 
into your jelly-bag, and squeeze out all the juice. Measure the juice, 
and to each pint allow one pound of granulated sugar. Turn the juice 
into a porcelain-lined kettle, and stand over a brisk fire. Put the sugar 
into earthen dishes and put them into the oven to heat. Boil the juice 
rapidly and continuously for twenty minutes, then turn in the sugar, 
hastily stirring all the while until the sugar is dissolved. Dip your 
tumblers quickly into hot water, watch the liquid carefully, and as soon 



PRESERVES, JELLIES, ETC. 57 

as it comes again to a boil, take It from the fire and fill the tum- 
blers. 

If the fruit is over-ripe, your jelly will never be firm, no matter how 
long you boil it. 

Crab-Apple Jelly, 

Wash the fruit clean, put in a kettle, cover with water, and boil 
until thoroughly cooked. Then pour it into a sieve and let it drain. 
Do not press it through. For each pint of this liquor allow i pound of 
sugar. Boil from twenty minutes to half an hour. The apples must be 
juicy and not over ripe. 

Florida Orange JeUy, 

Take i box of gelatine, i pound of sugar, 4 large oranges, i pint of 
boiling water, i pint of cold water. Cover the gelatine with the cold 
water, and let soak one hour; then add the boiling water, sugar and 
orange juice, and stir until the sugar is dissolved; strain, and stand in a 
"cold- place to harden. 

Quince JeUy. 

Wipe the fruit, quarter, core, but do not pare. Select those medium 
ripe, they should be a fine yellow; put them in a preserving kettle with 
a teacupful of water for each pint; stew gently until soft; do not mash; 
put in a muslin bag, press very lightly; to each pint of the juice put a 
pound of sugar; stir until dissolved, then boil gently until it jellies; turn 
it into pots or tumblers, and when cold, cover and put in dark closet. 

Grape JeUy, 

Mash well the berries. For this, use Concord, Isabella or Delaware 
grapes, freshly picked; pour all into a preserving kettle, and cook slowly 
for a few minutes to extract the juice; strain through a tolander, and 
then through a flannel jelly bag, keeping as hot as possible, for if kept 
hot the jelly is much stiffer and nicer; a few quince seeds boiled with 
the berries the first time tend to stiffen it; measure the juice, to each 
pint allow a pound of granulated sugar, and boil fast for at least half an 
an hour; when done, put into glass jars. 

Cranberry JeUy. 

Wash and pick over the fruit, and boil till soft in water enough to 
cover it. Strain through a sieve, and weigh equal quantities of the pulp 



tjS PRESERVES, JELLIES, ETC 



and sugar. Boil gently fifteen or twenty minutes, taking care it does 
not burn. 

Blackberry Jelly. 

Make same as currant jelly, using only three-quarters pound of 
sugar to I pound of juice. This is a very nice jelly, and is preferred by 
many to the jam. The addition of a small proportion of currants 
improves the flavor. 

Raspberty JeUy, 

Make same as blackberry jelly. Add a few currants if liked. 

Cherry Jelly, 

For cherry jelly, use the pie or Morello cherry, and proceed the 
same as for blackberry jelly. 

Four-Fruit JeUy, 

Take raspberries, strawberries, currants and cherries. All should 
be fully ripe ; stone the cherries. Throw all together in a jar and set in 
a kettle of cold water ; let this boil until the fruit is scalded. Strain 
through a jelly bag, pressing as little as possible, and proceed as for cur- 
rant jelly. Cool a little bit, stirring; if it congeals readily, pour in 
glasses. Tie down with ^<g^ paper. The flavor of this jelly is much 
finer than t'uat made of currants or raspberries alone. 

Peach Jelly. 

Pare, stone and slice the peaches, put them into a stone jar, and to 
each half peck of peaches, allow one cup of water. Stand the jar in a 
kettle of boiling water, cover closely, and boil for one hour, stirring 
until the fruit is well broken, then turn into a flannel jelly-bag, and 
drain. To every pint of juice use one pint of granulated sugar and the 
juice of one lemon. 

Tomato JeUy. 

Peel the tomatoes and squeeze through a cloth; weigh, and add 
pound for pound of white sugar. Boil to a jelly and seal up. Keep in 
a cool, dry place. Flavor with lemon juice if wished. This is an 
excellent article. 



PRESERVES, JELLIES, ETC. 59 



Pie-Plant Jelly, 

Cut stalks of pie plant up in small pieces with the skin on, throwing 
out all the green upper ends near the leaf. Stew down well with a little 
water at first to prevent burning. Strain through a muslin cloth, add 
white sugar pound for pound, with the juice. Boil fifteen or twenty 
minutes. Pour in tumblers. This is a delicious and ornamental jelly. 

Plum Jelly, 

Take perfectly sound plums, remove the stems, wash, and make an 
incision in each one. Put in a jar, cover, set the jar in a kettle of boiling 
water and let boil three or four hours until all the juice is extracted from 
the fruit. Strain and boil with an equal weight of granulated sugar 
until it jellies, stirring constantly. Put in glasses, sealing as usual. If 
the plums are not squeezed in straining the juice (and the jelly will be 
clearer if they are not), the pulp may be made into a very nice marmalade 
by adding three-quarters of a pound of sugar to i pound of the pulp, 
and cooking until thick. 

IVild Plum Jelly. 

Wash the fruit and boil in water enough to cover until the plums 
are a pulp. Strain, weigh the juice, add three-quarters of a pound of 
sugar to a pound of juice, and make as other jelly. Do not squeeze the 
pulp, simply strain and make marmalade of the remainder. 

Orange Syrup. 

Pare two dozen oranges and six lemons, cut them crosswise, squeeze, 
and strain the juice. To i pint of juice allow one pound and three- 
quarters of sugar. Put the juice and sugar together, boil and skim; 
then strain through a flannel bag, and let stand until it becomes cool, 
then put in glasses and seal tight. 

Lemon JeUy {IVith Gelatine,) 

One package of Cox's gelatine soaked in enough cold water to 
cover it. Then add the juice of 3 lemons and 2 cupfuls of white sugar. 
Pour over this i scant quart of boiling water, stir until dissolved, and 
strain into jelly moulds (see pyramid jellies), or use i large mould with 
a tube in the center. Wet it in cold water before using. Before serving, 
set the mould in hot water a moment, and the jelly will turn out easilvi 



6o PRESERVES, JELLIES, ETC, 

Whip to a froth one-half pint of cream, sweeten with 2 tablespoonfuls of 
powdered sugar. Fill the hollow left by the tube with this, heaping in 
the center, and pile the remainder around the base, or if the mould is 
solid, heap around the base. Lemon jelly is delicious without the 
whipped cream. If the cream is used, serve some to each, using orna- 
inental sauce dishes. 

Pyramid Jellies. 

Mould variously colored jellies, the more tne better, in wineglasses 
pointed in shape. Warm a little of each enough to run, fill the glasses 
and cool. Turn out on an ornamental plate, arrange prettily and heap 
whipped cream about the base. Serve one pyramid to each person in a 
sauce dish with a portion of cream. Lemon and orange jellies may be 
moulded and served in the same way. A dainty disk ior a company tea. 
Takes the place of fruits. 

Apple Jelly. 

Apples, water; to every pint of syrup allow three-quarters of a 
pound of loaf sugar. Pare and cut the apples into pieces, remove the 
cores, and put them in a preserving pan with sufficient cold water to 
cover them. Let them boil for an hour; then drain the syrup from them 
through a hair sieve or jelly bag, and measure the juice; to every pint 
allow three-quarters of a pound of loaf sugar and boil these together for 
three-quarters of an hour, removing every particle of scum as it rises 
and keeping the jelly well stirred, that it may not burn. A little lemon 
rind may be boiled with the apples, and a small quantity of strained 
lemon juice may be put in the jelly just before it is done, when the 
flavor is liked. This jelly may be ornamented with preserved green- 
gages, or any other preserved fruit, and will turn out very prettily for 
dessert. It should be stored away in small pots and kept in a cold dark 
place. 

Trunes {A French Marmalade.) 

This recipe is particularly valuable in seasons when fruit is scarce. 
Take 6 fine, large cooking apples, peel, plunge in cold water, then put 
them over a slow fire together with the juice of two lemons, and half a 
pound of sugar. When well stewed, split and stone two and a half 
pounds of prunes [and put them to stew with the apples, and enough 
water to prevent their burning. When all appears well dissolved, beat 



PMESEHVES, JELLIES, Em. 



6x 



it through a strainer bowl and lastly through a sieve. Mould, If you 
like, or put away in small glass jars, to cut in thin slices for the orna- 
mentation of pastry, or to be eaten with cream. 

fVine JeUy. 

One box of gelatine, i pint of sherry, one-half pint of cold water, i 
pint of boiling water. Cover the gelatine with the cold water, and let 
it soak one hour, then add the boiling water and sugar, and stir until the 
sugar is dissolved; add the wine, strain through a flannel, turn into 
forms, and stand away to harden. 

Port Jelly, 

Make same as wine jelly, using i pint of port wine. This makes a 
very dark jelly. 

Brandy JeUy, 

Make the same as wine jelly, using a half pint of wine, and a half 
pint of brandy, instead of the i pint of wine. 




62 



BREAD. 



BREAD. 




Bread is well termed the staff of life. 

It is said that a slave of an archon at Athens first made leaven 
bread by accident. He forgot some of his dough, and, some days after, 
came upon it and found it sour. His first thoughts were to throw it 
away; but his master coming out, mixed it quickly with some fresh 
dough he was working. Of course the bread thus produced was 
delicious. 

There is no one thing on which the health and comfort of a family 
so much depends, as the quality of its home made loaves. 

Good bread makes the homeliest meal acceptable, and the coarsest 
fare appetizing, while the most luxurious table is not even tolerable 
without it. Light, crisp rolls for breakfast, spongy, sweet bread for 
dinner, and flaky biscuit for supper, cover a multitude of culinary sins. 



BREAD. 



63 



Please note under the head of cereals the chemical composition of 
wheat, and you will see at once that our fine white bread contains but 
little starch. We cannot say that such bread is the "staff of life," but 
the brown (not bran), whole wheat bread constitutes, in itself, a com- 
plete life sustainer ; consequently, bread-making is the most important 
of the cookery of grain food. 

Good flour and pure yeast are an absolute necessity in making good 
bread. 

Flour should never be stored in a room with sour liquids, nor with 
fish, onions, or kerosene. It readily absorbs odors that are perceptible 
to the sense. A damp cellar should be avoided, as it is peculiarly sen- 
sitive to atmospheric influences. Keep in a dry, airy room, and in 
neither a freezing nor roasting temperature. 

No rule can be given by which an inexperienced person can 
determine the grade of flour with accuracy, but a few hints will enable 
any one to know what not to buy. Good flour adheres to the hand, 
and, when pressed, shows the imprint of the lines of the skin. Its tint 
is cream white. Never buy that which has a blue-white tinge. Poor 
flour is not adhesive, may be bloWn about easily, and sometimes has a 
dingy look, as though mixed with ashes. 

There are various ways of making bread — with milk, water, potatoes, 
etc.; but the two points, sweetness and lightness, remain always the 
chief consideration. If milk is used, it should be scalded and cooled; 
this prevents its souring. Next comes the mixing or sponging of the 
bread. This is not a mere mixture, but an actual chemical combination ; 
but as we cannot use water enough to alone effect this, it must be 
supplemented by kneading, and thus comes our most important point. 
The excellence of bread depends much upon the thoroughness of its 
kneading. First work the dough in the pan until it loses part of its 
stickiness ; then thickly flour the board, flour the hands, take out the 
dough, and knead rapidly and continuously by drawing the dough 
farthest from you over to the center, and pressing it down with the ball 
of the hand. Repeat this several times, then turn the dough around 
and knead the other side, and so on, until every part is thoroughly and 
evenly kneaded. This will take about fifteen or twenty minutes. When 
you first begin, the dough will be soft and sticky, but will become less 
so the longer you knead, and when you can knead it on an unfloured* 
dry board, the kneading may be discontinued- 



64 BREAD. 



Kneading renders the gluten so elastic that the dough is capable of 
expanding to twice its bulk without breaking or cracking. After this, 
you set it away to rise. Give it time to fully expand, but be careful 
that the dough does not fall, as it is then sour, and nothing can be added 
to restore the original sweetness. Soda is sometimes used, but does not 
accomplish the object. This falling or souring is caused by the yeast 
consuming or eating up every atom of flour. If a handful of flour be 
added to the dough, and the dough then pressed down, it might stand, 
then, perhaps another hour, or until this flour is consumed, without 
souring. 

Next comes the moulding. After this dough is very light, divide 
it carefully into loaves ; knead lightly on the board until formed ; place 
each one in its own pan (the best pans are made from sheet iron, eight 
inches long, four wide, and four deep), and stand back in a warm place 
until double its bulk. 

Now comes the baking, which is equally important. There are 
several ways of testing the oven without a thermometer. One is the 
baker's method ; he throws flour on the floor of the oven ; if it browns 
quickly, v/ithout taking fire, the heat is sufficient, or if you can hold your 
hand in the oven while you count twenty slowly, it is right ; or, if you 
use a thermometer, 360°. The bread should be in the oven ten minutes 
before it begins to brown. 

If the oven be too hot, a thick crust is produced, forming a non- 
conducting covering to the loaf, which prevents the heat from penetrating 
to the interior ; hence, the burnt loaf is always unbaked in the center. 
Bake in single pans, three-quarters of an hour. When done, remove it 
immediately from the pan, and tip against a plate or bread board, so 
that the air will circulate freely around it. Do not cover, if you like 
a crisp, sweet crust. When perfectly cold, put it into a sweet, clean, tin 
bread box, without any wrapping, as the cloth absorbs the moisture, and 
very soon sours and molds, destroying the flavor of the bread. 

In the first moulding of bread all the flour should be put in, and the 
most kneading given. 

Water used in making bread should not be too hot. If the tem« 
perature be too high the loaf will be coarse, porous, light. 

One cup of yeast means wet yeast. If dry is used the cup must be 
filled with water. 



BREAD. 65 

Brush the tops of the loaves with butter before putting In the oven. 
This will keep the crust moist. 

Raised biscuit should be rubbed with butter before putting in the 
tin, that they may separate smoothly when baked, and leave no jagged 
edges. 

In times past it was the custom to use home-made yeast, but now 
compressed yeast can be procured at your grocery store and is just as 
good if not better than the home-made yeast. 

Home-made Yeast No. /. 

Pare 4 good-sized potatoes, and let them lie in cold water for a half 
hour. Put I quart of boiling water in a saucepan. Now grate the 
potatoes quickly and stir them into the boiling water; stir over the fire 
for five minutes, then take from the fire, add a cupful of sugar, and 2 
tablespoonfuls of salt, turn into a stone jar or bowl, and let stand until 
lukewarm; then add i cupful of good yeast, cover and ferment three or 
four hours; stir it down every time it comes to the top of the vessel; 
then put it into a jar or large bottle, or something you can cover tightly, 
and stand it in a place where it will keep very cold, but not freeze. It 
will keep two weeks. Save i cupful of this yeast to start with next 
time. This is the simplest and best yeast that can be made. 

Home-made Yeast No. 2. 

Pare and boil 4 good-sized potatoes; when done, mash them fine. 
Put a half cupful of dried hops into i quart of water, and boil fifteen 
minutes. Put i pint of flour into a bowl, strain over it the boiling hop 
water, add the mashed potatoes, and beat until smooth; then add a half 
cup of sugar, and 2 heaping tablespoonfuls of salt, and finish the same as 
yeast No. i. 

Hop Yeast, 

Tie two ounces of hops in a thin bag, and boil them in three 
quarts of water; moisten with cold water a sufficient quantity of flour, 
and stir in the hop yeast while boiling hot; add a tablespoonful of salt; 
let it stand until it is lukewarm, and then add a pint of old yeast; when 
it is light, cover it, and stand it in a cool place for use. 
5 



66 BREAJb. 

Steamed "Brown Bread. 

One quart each of milk and Indian meal, one pint rye meal, one 
cup of molasses, two tablespoonfuls of soda. Add a little salt and steam 
four hours. ' 

Wheat Bread. 

Take a good sized bread pan, sift into it your flour, if the weather 
is cold and the flour is cold, let it stand a little while near the stove then 
make a hole in the center and stir in first the wetting, either warm water, 
or warm milk and lastly put in the yeast, stirring it well and beating 
thoroughly. 

Take care that the yeast is good and "lively," for, without this, 
failure is certain. To make three loaves of bread, warm and lightly 
grease the baking pans, sift 3 quarts or more of flour into the bread pan, 
press down the middle, and into it put 2 small tablespoons of fine salt; 
pour in slowly i quart of milk-warm water, constantly stirring with one. 
hand in the flour, until a thin batter is formed; add a pint or more of 
potato yeast or i teacup of hop yeast (If compressed yeast is used, a 
yeast cake, dissolved in warm water, or a piece of compressed yeast as 
large as a walnut, dissolved in the same manner, is sufficient). Mix 
thoroughly, adding more and more flour, until a stiff dough is formed ; 
place on the bread board, knead vigorously for twenty minutes or more, 
flouring the board frequently to prevent the dough from sticking to it, 
divide into loaves of a size to suit pans, mould into a comely shape, 
place in pans, rub over the top a light coating of sweet, drawn butter, 
set in a warm, not too hot place to rise, cov^ lightly to keep off dust 
and air, wa^ch and occasionally turn the pans around when necessary to 
make the loaves rise evenly. 

Bread with Potato Sponge. 

Peel and boil 4 medium sized potatoes in i quart of water. When 
done, mash and pour both potatoes and water boiling hot over about i 
9int of flour, stirring well. Do this at dinner time. When cool add 
enough more water to make the wished for amount of batter, i cupful 
of yeast for 4 loaves of bread, i tablespoonful of salt, i of sugar, and 
flour sufficient to make a moderately stiff batter. Keep in a warm place, 
and in the evening add flour enough to knead. Do this thoroughly, 
iover well, keep warm and in the morning knead down and let it rise 



BREAD. 6; 

again. After breakfast, if sufficiently light, make into loaves, moulding 
thoroughly, and let it rise, covering warmly until sufficiently light. Bake 
in a hot oven at a uniform temperature from three-fourths to one hour. 
Brushing the loaves over with a little melted butter tends to soften the 
crust. 

Some cooks prefer to use for scalding bread the water only in 
which the potatoes have been boiled, as making bread less moist and 
solid. Or boiling water may be used. 

Hop Yeast Bread. 

One teacup yeast, 3 pints warm water ; make a thin sponge at tea 
time, cover and let it remain two hours, or until very light. By adding 
the water to the flour first and having the sponge quite warm, it is 
never necessary to put the sponge over hot water or in an oven to make 
it rise. Knead into a loaf before going to bed ; in the morning, mould 
into three loaves. When light, bake one hour, having oven quite hot 
when the bread is put in, and very moderate when it is done. 

By this recipe bread is baked before the stove is cold from breakfast, 
and out of the way for other baking. 

Bread 'with Corn Meal Sponge. 

Spread 8 quarts of flour in the bread pan so as to leave a large 
cavity in the center. Make 2 quarts of sifted white corn meal into mush 
by boiling it in either water or milk. When cool enough to add the 
yeast without scalding, turn into the flour, put in i cupful of yeast, i 
teaspoonful of salt, and enough warm milk or water to make a suitable 
batter, mixing with it a portion of the flour. Cover the whole closely 
and let it stand over night. Stir stiff in the morning with the remainder 
of flour in the pan, knead and make into loaves. Let it rise near the 
fire and bake well. This is an excellent article of light, sweet, nutritious 
bread that will keep moist longer than any other, and make the flour 
" hold out" wonderfully. 

Salt Rising' Bread, 

Take a pitcher, and pour into it a pint of boiling water; add a little 
m:iK, a pinch of salt, and a little sugar. Into this stir a sufficient 
amount of corn meal to make it the thickness of batter cakes. Thi? 
being done, put it to. rise in a warm place, and let it stand about 1 5 



gg BREAD. 

hours. The better way is to set the pitcher in a kettle of warm water 
on top of a brick on the stove, or in a heater where it will keep an even 
temperature. Early the next morning take your breadpan and sift into 
it a sufficient quantity of flour to make as many loaves as desired Be 
sure that the flour is warm so that it will not chill the yeast. After 
making a hole in the center of your flcur, stir in as much warm water as 
desired to make the required number of loaves. Then add the pitcher 
of yeast made the day before. Beat thoroughly until it is full of bubbles, 
then cover with a little flour; over the pan throw a napkin and let it 
stand in a warm place until it rises, which will probably be about an hour. 
Sometimes it rises in much less time, especially if kept well warmed. 
When sufficiently light, knead into loaves, cover and place to rise again. 
Bake in a moderate and even oven. 

This is our grandmother's method of making bread, and cannot be 
improved upon to-day, but it requires time and a considerable amount 
of watching to make a success of it A piece of the dough can be set 
aside for another baking or a cup of the yeast is equally as good. Many 
prefer milk instead of water to make the wetting. Either are good. 

Excellent Light Bread— Never Fails. 

Put I pint of sweet milk over to scald. When boiling hot, add 
same quantity boiling water. Take off stove, add big teaspoonful salt, 
tablespoonful sugar, small piece butter, add one and one-half cups cere- 
aline (procured at any grocery store). Let cool until you can bear your 
finger in it; add i cup yeast, or i cake compressed yeast (dissolved in 
warm water). Add flour to make thin sponge, and stir well. Finish 
same as potato yeast light bread. If you want graham bread, take one- 
half the sponge, and add one-half cup New Orleans molasses and gra- 
ham flour to make dough as stiff as can be stirred with iron spoon. 
Pour into greased pans and let rise to top of pans. Bake a little longer 
than white bread. < 

Milk Rising Bread, 

One quart of milk, i cup of yeast or a compressed cake, 4 quarts of 
flour, I spoonful of salt, i teaspoonful of butter. Scald the milk and 
turn it into the breadpan, add the butter and salt. When cool, add the 
yeast and sufficient flour to make a thick batten Beat thoroughly until 
the batter is full of ^ir bubbles. Cover and let stand in a warm place 



BREAD. 69 



until morning. Early next morning add enough flour to make a dough. 
Take it out on a baking-board and knead quickly until the dough is 
smooth and elastic. Put it back in the breadpan, cover, and stand in a 
warm place, and let rise until very light. When light, turn out on the 
board, divide it into loaves, mould lightly, put into greased pans and 
stand away again until light. Bake in a moderately quick oven for 
three-quarters of an hour. 

Virginia Brown Bread, 

Take one pint of corn meal and thoroughly scald by pouring boil- 
ing water over it, when cold add one pint of light bread sponge, mix 
ivell, add one cup of molasses and Graham flour enough to mould. 

Graham Btead, No. i. 

Take a little over a quart of warm water, one-half cup brown sugar 
or molasses, one-fourth cup hop yeast, and one and one-half teaspoons 
salt ; thicken the water with graham flour to a thin batter ; add sugar, 
salt and yeast, and stir in more flour until quite stiff. In the morning 
add a small teaspoon soda, and flour enough to make the batter stiff as 
can be stirred with a spoon ; put it into pans and let rise again ; then 
bake in even oven, not too hot at first ; keep warm while rising ; smooth 
over the loaves with a spoon or knife dipped in water. 

Graham Bread, No. 2. 

To one and a half pints of tepid water add i heaping teaspoon of 
salt and one-half cup of sugar; stir in one-half pint or more of the 
sponge made of white flour, as in recipe for "Bread with Potato Yeast ;" 
add graham flour until almost too stiff to stir ; put in the baking pan 
and let rise well, which will take about two hours, bake in a moderate 
oven, and when done, wrap in a wet towel until cool. 

Graham Bread, No. ^, 

Make a sponge at night as directed in recipe for milk or water 
bread. In the morning add 2 large tablespoonfuls of molasses and 
sufficient graham flour to make a soft dough. Work well with the 
hand, mould into loaves, put into well greased pans, let it rise again, and 
bake in a moderate oven (300° Fahr.) for one hour. 

Graham bread must be watched more carefully than white bread, as 
it sours quickly. 



BREAD. 



Quick Graham Bread, 

One and a half pints sour milk, half cup New Orleans molasses, a 
little salt, 2 teaspoons soda dissolved in a little hot water, and as much 
Graham flour as can be stirred in with a spoon; pour in well-greased 
pan, put in oven as soon as mixed, and bake two hours. 

Bread 'with Mush, 

Pour 2 quarts hot corn meal mush, made as for eating, over 2 quarts 
flour (wheat or Graham); when cool, add i quart sponge, i coffee cup 
molasses, i teaspoon salt, half teaspoon soda; mix well together; add 
more flour if needed, and knead thoroughly; mould into small loaves; 
let rise, and bake in small dripping pans (a loaf in a pan), or pie tins, in 
a moderate oven; when done, rub over with butter, place on the side, 
wrap in a cloth, and when done put in a jar or box. This recipe makes 
three good-sized loaves, and keeps moist longer than all Graham bread. 

Boston Brown Bread. 

One heaping coffee cup each of corn, rye and Graham meal. The 
rye meal should be as fine as the Graham, or rye flour may be used. 
Sift the three kinds together as closely as possible, and beat together 
thoroughly with 2 cups New Orleans or Porto Rico molasses, 2 cups 
sweet milk, i cup sour milk, i dessert spoon soda, i teaspoon salt ; pour 
into a tin form, place in a kettle of cold water, put on and boil four 
hours. Put on to cook as soon as mixed. It may appear to be too thin, 
but it is not, as this recipe has never known to fail. Serve warm, with 
baked beans or Thanksgiving turkey. The bread should not quite fill 
the form (or tin pail with cover will answer), as it must have room to 
swell. See that the water does not boil up to the top of the form ; also 
take care it does not boil entirely away or stop boiling. To serve it, 
remove the lid and set it a few minutes in the open oven to dry the 
top, and it will then turn out in perfect shape. This bread can be used 
as a pudding, and served with sauce made of thick sour cream, well 
sweetened and seasoned with nutmeg ; or it is good toasted the next day. 

Boston Brown Bread, No. 2. 

Two cups of Yankee rye meal, i cup of molasses, i teaspoonful of 
salt, 2 cups of Indian meal, i teaspoonful of soda or saleratus, one and a 
half pints of sour milk. Mix the rye and the Indian meal well together. 



BRh^D, 



Dissolve the soda or saleratus in 2 tablespoonfuls of boiling water, then 
add it to the sour milk; add the molasses, mix, and pour it on the meal, 
add the salt and mix thoroughly. Pour into a well-greased two-quart 
brown bread mould, put the lid on and steam five hours; then remove 
the lid, put in the oven, and bake thirty minutes. 

"Brown "Bread (Tlam.) 

Two and one-half cups of sour milk, and one-half (.up m.olasses; 
into these put i heaping teaspoon soda, 2 cups corn meal, one cup Gra- 
ham flour and one teaspoon salt. Use coffee cups. Steam three hours, 
and afterward brown in oven. 

Bjston "Brown '^read. 

Two cups rye flour, one cup of corn meal, one cup of wheat flour, 
two-thirds of a cup of molasses, a teaspoonful of salt, stir with butter- 
milk to a proper consistency. It should be quite thick, and stirred with 
a spoon, placed in greased pans an4 baked at once in a quick oven. 

Steamed "Brown "Bread, 

One cup of flour, one of Graham flour, one of Indian meal, one tea- 
spoonful of soda, two-thirds cup of molasses, one and a half cups of 
buttermilk or sour milk, a Httle salt, beat well and steam three hours and 
bake half an hour. The same receipt can be made with sweet milk and 
baking powder instead of soda. 

Southern Corn "Bread, 

Take 3 cups o^ corn meal, the white is preferable, i cup of flour, 
I tablespoonful of sugar, i tablespoonful of butter, i teaspoonful of salt,« 
3 ^ggs, 2 cups of milk and 2 heaping teaspoonfuls of baking powder. 
Thoroughly sift together the flour and corn meal and stir in the sugar 
and salt, rub in the butter, beat the eggs thoroughly then add them and 
the milk, lastly put in the baking powder and mix with a spoon to a stiff 
batter; pour into well greased pans and bake quickly. This is a nice 
receipt and the quicker it is put together the lighter and nicer it will be. 

Rye Bread, 

Make a sponge from wheat flour as directed in recipe for milk 
bread, in the morning add sufficient rye flour to make a soft dough. 
Knead lightly; then cut the dough in two loaves, mould, place in greas^^d 



BREAD. 



bread pans, cover, and stand in a warm place to rise again. When 
light, bake in a moderate oven for one hour. 

Rye bread must not be as stiff as white bread, and does not require 
so much kneading. 

Corn Bread. 

Scald I quart of Indian meal with i quart of boiling water. When 
cool, add I pint of Graham flour, i pint of wheat flour, half cupful of 
yeast, half cupful of molasses, i teaspoonful of salt, i tablespoonful of 
shortening. If yeast cakes are used one will answer. Dissolve and fill 
the cup half full with warm water. Make it as thick as can be stirred 
Avith a spoon. Bake in a milk pan or deep dish, letting it rise first. 

Steamed Corn Bread. 

One quart of Indian meal, i pint of wheat flour, i cupful of sugar, 
I teaspoonful of soda, i quart of sweet milk, i pint of sour milk, i tea- 
spoonful of salt. Mix, and steam four hours steadily. Serve hot. This 
may be baked also. 

Virginia Corn Bread. 

Sift 3 quarts of corn meal, add a teaspoonful of salt, i teaspoonful 
baking powder, and mix sufficient water with it to make a thin batter. 
Cover it with a bread-cloth and set it to rise. When ready to bake stir 
it well, pour it into a baking-pan, and bake slowly. Use cold water in 
summer and hot water in winter. 

Corn Cake. 

Two and a half pints of corn meal, 3 eggs well beaten, i tablespoonful 
of melted butter, 2 tablespoonfuls of sugar, i quart of sweet milk„ Mix 
thoroughly and add i pint of wheat flour in with i large teaspoonful of 
soda and 2 of cream of tartar with which a little salt has been mixed. 
Stir the beaten eggs into the milk, then the other ingredients. Beat 
well three minutes and bake quickly in shallow pans. 

Corn Dodgers, 

One pint of Indian meal, three-quarters of a pint of wheat flour, 2 
ounces of butter, 6 eggs, 1)4, ounces of baking powder, i quart of sweet 
milk and a little salt. Bake in patty pans in a quick oven. 



BREAD. • 73 



BISCUITS AND ROLLS. 

General Suggestions, 

There are various ways of making bread, biscuit and rolls. It can 
be done with mill<:, water, potatoes, etc. There are always three points 
to be considered; sweetness, lightness and healthfulness. If milk is 
used, it should be scalded and cooled, as this prevents its souring. 
Water can always be used in raised doughs in place of milk if desired. 

In making rolls, be sure that the dough is always thoroughly light 
before baking. In kneading, use as little flour as possible. Bread is 
always nicer by kneading thoroughly. The longer it is kneaded, as our 
mothers tell us, the better, as this takes out the bubbles and makes the 
pores fine, and the bread cuts smooth and tender. 

In making gems, rolls, biscuit, etc., where baking powder is called 
for and sweet milk, one can always substitute in its place sour milk by 
using soda. If one has not baking powder and desires to use sweet milk 
instead, they can substitute in place of baking powder, soda and cream 
of tartar in the proportion of one level teaspoon of soda to two of cream 
of tartar. 

If one has on hand stale rolls or those which have been baked the 
day before, they can be made fresh and good as ever by sprinkling with 
water, or dipping quickly in water and placing on a tin and again baked 
in a hot oven a few moments, or thoroughly heated through so as to 
make them crisp. 

Cream Biscuit 

One quart of flour, i cup of sour cream, i cup of sour milk, 3 tea- 
spoonfuls of cream of tartar, 2 teaspoonfuls of soda and a little salt. If 
one does not have cream, they can use milk; anci for shortening, take 
butter instead. 

Baking Powder Biscuit. 

For each teacupful of flour, use a teaspoonful of baking powder. 
Take a quart of flour and sift into it the baking powder, and butter the 
size of a hen's &gg\ after rubbing butter and flour together, mix soft with 
cold water or milk, stirring with a spoon, roll lightly and bake at once. 



74 BREAD. 



Raised Biscuit, 

One quart of milk or water, three-quarters cupful lard and butter 
mixed, three-quarters cupful yeast, 2 tablespoonfuls white sugar. Make 
into a thin sponge with wheat flour. The shortening should b«^ melted. 
In the morning mix into a soft dough with sufficient flour, and let rise 
until almost noon. Mix down. Make into balls. Set closely in a 
buttered pan, buttering between each biscuit that they may separate 
easily. Let rise half an hour and bake twenty minutes. 

If wished for breakfast, omit the sponge and mix into a dough the 
night before. In the morning knead down, make into biscuit and let 
rise half an hour before baking. 

If desired for tea the sponge may be set early in the morning and 
allowed to rise until noon, then mix into a dough. Let rise until an 
hour before tea. Make into biscuit, and let stand thirty minutes; bake 
twenty minutes. If for company they will be lighter and finer grained 
if mixed down once or twice during the afternoon. Wash over with 
milk or melted butter. 

Parker House Rolls. 

Dissolve I rounded tablespoon of butter In a pint of hot milk; when 
lukewarm stir in i quart of flour, and i beaten o^gg, a little salt, and a 
teacup of yeast; work into dough until smooth. If winter, set in a warm 
place; if summer, a cool one to rise. In the morning work softly and 
roll out one-half inch and cut into rolls and set to rise for thirty minutes, 
when they will be ready to bake. These are delicious. 

French Rolls, 

One pint of milk, scalded; put Into it while hot half a cup of sugar 
and one tablespoon of butter. When the milk is cool, add a little salt 
and half a cup of yeast, or one compressed yeast cake; stir in flour to 
make a stiff sponge, and when light, mix as for bread. Let it rise until 
light, punch it down with the hand, and let it rise again — repeat two or 
three times, then turn the dough on to the moulding-board and pound 
with the rolling pin until thin enough to cut. Cut out with a tun: bier, 
brush the surface of each one with melted butter, and fold over. Let 
the rolls rise on the tins; bake, and while warm brush over the surface 
with melted butter to make the crust tender. 



BREAD. 75 

Tea Biscuit. 

One pint of milk, i teaspoonful of salt, 2 ounces of butter or lard. 
1 eggs, I teaspoonful of sugar, 3 or more pints of flour, half cup of yeast 
or quarter of a compressed cake. Scald the milk, add to it the butter 
or lard, and stand one side to cool. When cool, add the salt, sugar and 
yeast; mix, and add one-half the flour; beat continuously for five 
minutes, cover and stand in a warm place (72° Fahr.) for four hours. 
When light, add the eggs well beaten, and sufficient flour to make a soft 
dough. Knead lightly and continuously for fifteen minutes or until 
elastic ; cover again and stand in a warm place until double its bulk, or 
very light, then roll out in a sheet about a half-inch thick, cut into 
biscuits with a cutter, place in greased baking pans, cover, let stand a 
half hour and bake in a quick oven (400° Fahr.) for fifteen minutes. 

Potato Biscuit No, /. 

One pint of milk, 6 medium-sized potatoes, i teaspoonful of salt, i 
teaspoonful of sugar, one-quarter pound of butter or lard, i cup of yeast 
or half a compressed cake, sufficient flour. Scald the milk. Pare and 
boil the potatoes, then mash fine ; add to them the hot milk, butter 0/ 
lard, salt and sugar ; beat until smooth ; add a half cup of flour, stir and 
let stand until lukewarm ; then add the yeast and sufficient flour to make 
^ thick batter, beat continuously for five minutes ; cover and stand in a 
warm place (72° Fahr.) for three hours, or until very light. Then add 
flour to make a soft dough, knead quickly and lightly for fifteen minutes, 
then roll out in a sheet a half inch thick, cut into biscuits, place in 
greased baking pans and cover, stand in a warm place until very light, 
then bake in a quick oven for twenty minutes. These, if carefully made, 
are delicious. 

Potato Biscuit, 

One large potato, one-fourth yeast cake or a half cup of yeast, 1 
tablespoon of salt, i pint of milk, 2 ounces of butter, flour enough to 
make a dough. Pare the potato, and put it on to boil in boiling water. 
Put a half-cup of flour into a bowl, and scald it with a half-pint of the 
water in which the potato was boiled ; stir and beat rapidly ; now add 
the potato, mashed, and the salt ; beat all thoroughly and let stand until 
lukewarm, then add the yeast, or yeast cake dissolved in a half-cup of 
lukewarm, water, beat well, cover and stand in a warm place about 



76 



BREAD. 



(72° Fahr.) until light. This will take about four hours. When this is 
light, scald the milk, add to it the butter ; and when lukewarm, 
sufficient flour to make a batter which will drop from the spoon. Now 
add the light mixture to this, mix well, cover and put back in the warm 
place to rise (about two hours). When light, add sufficient flour to 
make a dough, and knead as you would bread for about fifteen minutes. 
Make into little biscuits, place them in a greased pan so that they will 
not touch each other, cover and stand in a warm place for one hour. 
Bake in a quick oven twenty minutes. If you want these for tea, begin 
them about ten o'clock in the morning. 

French Rolls. 

Take three cups of sweet milk, i cup of butter, one-half cup of 
yeast, or half a cake of compressed yeast, and a teaspoonful of salt. 
Add flour enough to make a stiff dough. Let rise over night; in the 
morning, add 2 well beaten eggs; knead thoroughly; and let rise again. 
Make into rolls. Place close together on well buttered pans. Cover 
and let rise again, then bake in a quick oven to a delicate brown. To 
keep the rolls from sticking together, have ready a little cloth saturated 
with butter, and wipe the side of each one before adding the extra 
one. 

Breakfast Rolls. 

Mix the dough in the evening, according to directions for yeast 
bread, add a tablespoon of butter, and set where it will be a little warm 
until morning ; cut off pieces, and carefully shape them into rolls of the 
desired size by rolling them between the hands, but do not knead them ; 
dip the sides of each into drawn butter when they are shaped, and place 
them in the baking pan (the butter prevents their sticking together when 
baked, and they will be smooth and perfect when separated). Rub 
them over the top with drawn butter, and dust a little fine salt over the 
top ; set in a warm place, and they will quickly rise, ready for baking. 
These are delicious. 

Coffee Rolls. 

Work into a quart of bread dough a rounded tablespoon of butter, 
and a half teacup of white sugar ; add some dried currants (well washed 
and dried in the oven), sift some flour and sugar over them, work into 



BREAD. 7; 



the other ingredients, make into small rolls, dip into melted butter, place 
in tins, let rise a short time, and bake. 

Winter Rolls. ■ 

Put three quarts of flour into a large crock or jar, scald i quart of 
buttermilk, add i cup of lard, and pour over the flour, beating it up well ; 
then add i quart of cold water, stir and add one-half cup of potato yeast, 
or I cup of brewer's ; beat in well and set in a warm place to rise over 
night. In the morning add salt and flour enough to make a moderately 
stiff dough. Set in a warm place to rise, and when risen, knead down 
and set to rise again. This time knead down and place in a large 
stone crock or bowl, covered tightly with a tin pan to prevent the surface 
from drying, and set away in a cool place. When needed, turn out on a 
bread-board, cut off a piece as large as you wish to use, roll out to the 
thickness of ordinary soda biscuit, cut and put in the oven to bake imme- 
diately. Set away the rest of the dough as before, and it will keep a 
week in winter, and is very convenient for hot breakfast rolls. 

Beaten Biscuit. 

To one quart of flour add one tablespoon of lard or butter, aird 
one-half teaspoon of fine salt. Mix these well together, using sweet 
milk, or cold water, and mix until it is as stiff a dough as can be handled, 
then beat and beat until the dough pops and blisters and becomes soft 
and pliable. 

Roll out half an inch thick, cut and prick with a fork, and bake In 
a moderately hot oven to a nice delicate brown. To be eaten at 
once. 

English Muffins. 

One pint of milk, i ounce of butter, one-half cup of yeast or quarter 
of a compressed cake, 3 cups of flour. Scald the milk, add the butter, 
and stand it to one side until lukewarm ; then add the yeast, a tea- 
spoonful of salt, and the flour, and beat continuously for five minutes ; 
cover with a towel and stand in a warm place to rise about two hours. 
When light, add sufficient flour to make a soft dough ; work lightly 
with the hand, divide into small balls, place each ball in a greased muffin 
ring, or deep gem pan, cover and let rise again. Then bake on a hot 
griddle, i^ in mufftn rings, or in a hot oven if in gem pans, until a nicq 



yS BREAD. 



brown. When done, break or pull them open ; do not cut them, as a 
cold knife makes them heavy. 

Crumpets. 

One pint of milk, i teaspoonful of salt, about 3 cups of flour, 4 
ounces of butter, i cup of yeast, or half a compressed cake. Scald the 
milk, let it stand until lukewarm ; then add the salt and flour ; beat vig- 
orously ; then add the butter, melted, and the yeast ; beat again ; cover 
and stand in a warm place until very light. Grease the muflin rings and 
place them on a hot griddle. Fill each ring half full of the batter ; bake 
until brown on one side, then turn and brown on the other. Take from 
the fire and stand one side, until wanted. When ready to use, toast 
them on both sides, being careful not to burn. Butter them nicely, and 
serve quickly on a hot plate. 

Rusks, 

One pint of warm milk, half cup of yeast. Mix in sufficient flour to 
make a thick sponge ; when light work in : cup sugar, 2 heaping table- 
spoonfuls butter, 4 eggs well beaten, half teaspoonful salt. Add flour 
sufficient to mould. Let rise a short time. Make into small balls, 
arrange closely in a buttered tin, brush over with sweetened milk and 
bake. The sponge may be set over night and baked before noon. 
Some prefer rusk, with fewer eggs, in which case this rule will be found 
very nice with the use of 2 eggs only. If too sweet, half cupful sugar 
may be substituted. 

Rusks No. 2. 

To every pound of flour add two ounces of butter, one-quarter 
pint of milk, two ounces of loaf sugar, three eggs, one tablespoonful of 
yeast. Put the milk and butter into a saucepan, and keep shaking it 
round until the latter is melted. Put the flour into the basin with the 
sugar, mix these well together, and beat the eggs. Stir them with the 
yeast to the milk and butter, and with this liquid work the flour into a 
smooth dough. Cover a cloth over the basin, and leave the dough to 
rise by the side of the fire; then knead it, and divide it into twelve 
pieces; place them in a brisk oven, and bake for about twenty minutes. 
Take the rusks out, break them in half, and then set them in the oven 
to get crisp on the other side. When cold, they should be put into tin 
canisters to keep them dry: and, if intended for the cheese course, ^h^^ 



BREAD. n 



sifted sugar should be omitted, or they can be rolled into round balls; 
then rub the tops with sweetened water, and sprinkle dry sugar ovef 
them. Bake immediately. 

Cinnamon Cake. 

When yeast bread is ready to knead from the sponge, knead and 
roll out three-fourths of an inch thick, put thin slices of butter on the 
top, sprinkle with cinnamon, and then with sugar ; let rise well and bake. 

Buns. 

Break i ^gg into a cup and fill with sweet milk ; mix with it half 
cup yeast, half cup butter, i cup sugar, enough flour to make a soft 
dough ; flavor with nutmeg. Let rise till very light, then mould into 
biscuit with a few currants. Let rise a second time in pan ; bake, and 
when nearly done, glaze with a little molasses and milk. Use the same 
cup, no matter about the size, for each measure. 

Bread Puffs. 

If the wheat bread is light enough for the oven at breakfast time, 
have ready some hot lard in a deep kettle ; with the thumb and two 
fingers pull up some of the dough quite thin, and cut it some two or 
three inches in length ; as these pieces are cut, drop them in the lard 
and fry like doughnuts. At table they are eaten like biscuit ; they may 
also be served in a vegetable dish with a dressing of hot cream, seasoned 
with pepper and salt. 

Sally Lunn. 

This cake was formerly used on Southern tables only, but is now a 
/avorite in all sections. Is easily made and inexpensive. 

Warm one-half cup of butter in a pint of milk, add a teaspoonful 
of salt, same of sugar and one-half pint of flour. Beat thoroughly, 
then add three well beaten eggs. Lastly, add half a cup of home made 
yeast. Beat thoroughly again, set to rise over night. In the morning 
dissolve half a teaspoonful of soda in a little warm water and stir in the 
batter; then turn into well buttered tins, let rise again twenty minutes 
and bake in a quick oven. The cakes should be torn apart, not cut 
Dust the top while warm with pulverized sugar. Delicious for break- 
fast. 



So 



BREAD. 



Sally Lunn. {Unfermented) 

One cup of sugar, half cup of butter; stir well together, and then 
add one or two eggs; put in one good pint of sweet milk, and with suffi- 
cient flour to make a batter about as stiff as cake; put in three teaspoons 
of baking powder; bake and eat hot with butter; for tea or breakfast. 

The quicker these can be made the better, quick work in beating 
and stirring adds to its lightness. 

QUICK MUFFINS, WAFFLES, GRIDDLE CAKES, ETC. 
Quick Muffins, 

One pint of milk, i ounce of butter, i teaspoonful of salt, 3 cups of 
flour, 2 heaping teaspoonfuls of baking powder or a half teaspoonful of 
soda and i of cream of tartar, 3 eggs. Beat the eggs separately until 
light ; add the yolks to the milk, then the flour, which must be more or 
less, according to the quality. The batter must be thin and pour from the 
spoon. Now add the melted butter, and salt ; give the whole a vigorous 
beating. Now add the baking powder, and the well-beaten whites; stir 
until thoroughly mixed. Bake in muffin rings in a quick oven, or on 
the griddle. 

Gems, 

Make precisely the same as quick muffins, pour into greased gem 
pans, and bake in a quick oven for about twenty-five minutes. 

Corn Gems, 

Two cups of yellow corn meal, i cup of flour, 2 ounces of butter, 3 
eggs, I cup of cold milk, 2 teaspoonfuls of baking powder, or a half tea* 
spoonful of soda and a teaspoonful of cream of tartar, i cup of boiling 
milk. Put the meal into a bowl, put the butter into the center and pour 
over it the boiling milk ; stir, then add the cold milk, the eggs well 
beaten, salt, and flour. Beat well, add the baking powder and mix 
thoroughly. Pour into greased gem pans, and bake in a hot oven thirty 
minutes. 

Graham Gems with Dates, 

One pint of milk, i teaspoonful of salt, half cup of chopped dates, 
I tablespoonful of melted butter, 3 cups of Graham meal, i cup of boiled 



SREAt). g I 



rice, 3 eggs, 2 tablespoonfuls of baking powder. Beat the yolks of the 
eggs and add them to the milk, then the rice, salt, meal and butter; give 
the whole a vigorous beating. Now add the dates, the baking powder, 
and the whites of the eggs beaten to a stiff froth; mix carefully. Bake 
in gem pans, in a quick oven, thirty minutes. 

A Graham gem can be made precisely the same as the preceding 
recipe, omitting the rice and dates. 

Sweet Milk Gems, 

Beat I ^<g<g well, add a pint new milk, a iittle salt, and Graham flour 
until it will drop off the spoon nicely; heat and butter the gem pans be- 
fore dropping in the dough; bake in a hot oven twenty minutes. 

Corn Meal Muffins [JVitbout Eggs) 

Two cups of Indian meal, 2 cups of rye flour, half a cup of yeast. 
Let it rise over night; in the morning add i teaspoonful of soda, half a 
cup of molasses, a little salt, and bake. 

Hominy Muffins. 

One pint of milk, i tablespoonful of butter, 2 eggs, i cup cold 
boiled hominy, 3 cups of flour, one-half cup of yeast, or half a compressed 
cake, 1 tablespoon sugar, i teaspoonful of salt. Scald the milk, acjd ta 
it the butter and let stand until milkwarm; then add the yeast, or half 
cake dissolved in a quarter-cup of warm water, and salt and flour, and 
beat well. Cover and stand in a warm place until morning. In the 
morning, beat the eggs separately; add first the yolks and then the 
whites; beat well, let stand fifteen minutes, and bake in greased muffin 
rings. This mixture may also be baked in regular gem pans. 

Plain Muffins. 

For this use the same recipe as hominy muffins, only leave out the 
cup of hominy. If desired, fruit can be used such as dates, figs, etc., or, 
if preferred, perfectly plain, the sugar can also be left out 

Buns. 

Break one ^gg into a cup and fill with sweet milk; mix with it half 
cup yeast, half cup butter, one cup sugar, enough flour to make a soft 
dough; flavor with nutmeg. Let it rise till very light, then mould into 
biscuits with a few currants. Let rise a second time in pan; bake, and 
when nearly done glaze with a little molasses and milk. 
6 



$2 BREAD. 



Graham Gems. 

Three cupsful of graham flour, one half cup sugar, two of fresh, cold 
buttermilk, a little salt and a half teaspoonful of soda. Stir briskly and 
have your gem pan hot and well greased. Pour in quickly the batter, 
place it in a hot oven and bake quickly. This is the simplest gem 
recipe known and is frequently made even without soda. If desired, 
one can use water instead of buttermilk. 

Graham Gems No. 2. 

Three cupsful of graham flour, two teaspoonsful of baking powder, 
one of salt and one well-beaten ^'g'g. Mix with sweet milk. Bake 
quickly in gem tins in hot oven. 

Waffles. 

Take i quart of flour, a teaspoon of salt, a tablespoon of melted 
butter, and milk enough to make a thick batter. Mix thoroughly. Add 
2 well-beaten eggs, and i measure each of acid and soda (or 2 heaping 
teaspoons acid and i moderately heapmg teaspoon soda) of Horsford's 
Bread Preparation ; stir well, and bake at once in waffle irons. 

Qukk Waffles, 

Two pints sweet milk, i cup butter (melted), sifted flour to make a 
soft batter ; add the well-beaten yolks of 6 eggs, then the beaten whites, 
and lastly (just before baking) 4 teaspoons baking powder, beating very 
hard and fast for a few minutes. These are very good with 4 or 5 eggs, 
but much better with more. 

Raised Waffles. 

One quart flour, i pint sweet lukewarm milk, 2 eggs, a tablespooft 
melted butter, teaspoon salt, half teacup good yeast. 

Rice Waffles. 

Boil half a pint of rice and let it get cold, mix with It one-fourth 
pound butter and a little salt. Sift in it one and a half pints flour, beat 
5 eggs separately, stir the yolks together with i quart milk, add whites 
beaten to a stiff froth, beat hard, and bake at once in waffle irons. 

Raised Potato Cake. 

Potato cakes, to be served with roast "lamb or with game, are made 
of equa^ quantities of mashed potatoes and of flour, say i quart of each. 



BREAD. S3 



2 tablespoonfuls of butter, a little salt, and milk enough to make a 
batter as for griddle cakes; to this allow half a teacupful of fresh yeast; 
let it rise till it is light and bubbles of air form; then dissolve half a 
teaspoonful of soda in spoonful of warm water, and add to the batter; 
bake in muffin tins. These are good also with fricasseed chicken; take 
them from the tins and drop in the gravy just before sending to the 
table. 

Breakfast Cake. 

Two tablespoons sugar, 2 of butter, 2 eggs, i cup milk, i (scanty) 
quart flour, i teaspoon soda, 2 of cream tartar; bake twenty minutes in 
a quick oven. 

Alma's Pop-overs, 

Two teacups sweet milk, 2 teacups sifted flour, heaped a little, 
butter size of a walnut, 2 eggs, i tablespoon sugar, and a little salt; 
bake in hot gem pans, filled half full, for twenty minutes, and serve 
immediately. 

Griddle Cakes, 

One quart of buttermilk, i teaspoonful of salt, I level tablespoonful 
of soda, I cupful of Indian meal, 5 cupfuls of wheat flour. Cakes made 
in this way may be tender, light and excellent. The buttermilk makes 
them light and puffy. Beat well. 

Buckwheat, graham, and entire wheat flour made in the same way. 
Five cups of either to i cup of Indian meal. 

^erry Tea Cakes, 

One pint of flour, 3 tablespoons of butter, 2 tablespoons of sugar, i 
egg, I cup sweet milk, i teaspoon cream tartar, half teaspoon soda; stir 
in a cup of fruit. To be^eaten with butter. 

Stale "Bread Griddle Cakes. 

Soak I pint bread crumbs in warm water, when soft drain off the 
water and add i pint sour milk with a teaspoonful soda, half teaspoonful 
salt, a tablespoonful butter, a beaten ^'ggy and thicken with flour to make 
a batter. 

Corn Meal Griddle Cakes. 

One pint corn meal, i of sour milk or buttermilk, I egg, i f sa- 
spoonful soda. ! of salt. Bake quickly on a hot gTicldle, 



S4 



BREAD. 



Green Corn Griddle Cakes. 

Six ears grated corn, 2 eggs, i pint milk, i pint flour, 1 tablespoon- 
ful butter, a little salt. Bake on a griddle. 

Graham Griddle Cakes. 

One pint Graham flour, half pint corn meal, half pint flour, i heap, 
ing teaspoonful sugar, half teaspoonful salt, one ^g<g, i pint buttermilk, 

1 teaspoonful soda. 

Berry Griddle Cakes. 

Take of huckleberries, blackberries or raspberries, a half pint, one 
and one-half pints flour, i teaspoonful salt, i tablespoonful brown sugar, 

2 teaspoonfuls baking powder, 2 eggs, and i pint milk. Sift together 
flour, sugar, salt and powder; add beaten eggs, milk and berries; mix 
into a batter; have the griddle hot enough to form a crust as soon as 
the batter touches it. In order to confine the juice of the berries turn 
quickly in order to form a crust on the other side; turn once more on 
each side to complete the baking. 

French Pancakes, 

Two eggs, 2 ounces of butter, 2 ounces of sifted sugar, 2 ounces of 
flour, half pint of new milk. Beat the eggs thoroughly, and put them 
into a basin with the butter, which should be beaten to a cream; stif in the 
sugar and flour, and when these ingredients are well mixed, add the 
milk; keep stirring and beating the mixture for a few minutes; put it on 
buttered plates, and bake in a quick oven for twenty minutes. Serve 
with a cut lemon and sifted sugar, or pile the pancakes high on a dish, 
with a layer of preserves '>r marmalade between each. 

Rice Griddle Cakes. 

One cup of boiled rlce, 2 eggs, about two and a half cups of flour, 
I pint of milk, one-half cup of yeast, or half a compressed cake, i larije 
teaspoonful of salt. Scald the milk, stand to one side until cold; then 
add the yeast, salt, flour and rice; beat continuously for three minutes, 
cover, and stand in a warm place until morning, in the morning,, beat 
i:he eggs separately until^ light; add first the jolks, tlien the whites; 

vm ^hQfQughlj'; let; ^ym^ Sf^eeo i?;iriute^ ^p4 fcmk m a hot %%\^^% 



MEAD. 



The griddle should always be placed on the back part of the range over 
night, to heat gradually. 

Johnny Cake, 

One pint of buttermilk, i pint of Indian meal, i teaspoonful of ^k, 
3 eggs, 2 tablespoonfuls of melted butter, i teaspoonful of saleratus or 
soda. Beat the eggs all together until light, add them to the buttermilk, 
then add the Indian meal ; beat well. Dissolve the saleratus or soda in 
2 tablespoonfuls of boiling water, add this, the butter, and salt to the 
batter, mix thoroughly, and pour into a greased, shallow baking pan. 
Bake in a moderately quick oven for a half hour. 

Quick Flannel Cakes. 

One quart of flour, 2 ounces of butter, i teaspoonful of salt, 2 tea- 
spoonfuls of baking powder, 3 eggs, one and one-half pints of milk. 
Rub the butter into the flour, with the hands until smooth, then add 
the salt, beat the yolks of the eggs, add them to the milk ; add tl>is to 
the flour, and beat vigorously until smooth ; add the whites of the ^ggs 
and the baking powder, and bake quickly on a hot griddle. Very nice. 

Buttermilk Cakes, 

One quart of buttermilk, i teaspoonful of salt, flour to make a thin 
batter, i egg, i teaspoonful of soda or saleratus. Beat the egg, add to 
it the buttermilk ; add the salt, and mix well. Dissolve the soda or 
saleratus in two tablespoonfuls of boiling water, then stir it into the but- 
termilk. Now add gradually the flour, stirring all the while, until you 
have a batter, that will pour smoothly from a spoon. Give a good beat- 
ing and bake quickly on a hot griddle, well greased. 

Rye Drop Cakes. 

One egg, two cups rye flour, two cups flour, half a cup sugar, a 
teaspoonful salt, tviro teaspoonfuls cream of tartar, one teaspoonful soda 
— or three teaspoonfuls baking powder, — a tablespoonful melted butter, 
and one of lard, one and a half cups milk; drop from a spoon and bake 
half an hour. 

Raised Graham Griddle Cakes. 

Two cupfuls graham flour, i cupful wheat flour, 3 tablespopnfuls 
yeast, warm water or milk to make a thin batter. Set in a warip plage 



% BREAD. 



over night. Reserve i cup of this mixture for yeast for next time. 
Into the remainder stir one-half teaspoonful of soda dissolved in warm 
water. One or two thoroughly beaten eggs may also be added to great 
advantage. Bake on a griddle for breakfast. 

Corn Cakes. 

One pint sour milk, two cups Indian meal, one cup flour, one egg, 
two tablespoonfuls molasses, one tablespoonful salt, one tablespoonful 
soda; mix thoroughly and bake twentv-five minutes in shallow pans. 

Potato Griddle Cakes. 

Take one dozen large potatoes, 3 heaping teaspoonfuls of flour, i 
teaspoonful of baking powder, one-half teaspoonful of salt, 2 eggs, 2 
teacupfuls of boiling milk. Wash the potatoes, peel and grate; pour on 
them the boiling milk, stir in eggs, salt and flour, sifted with the baking 
powder; bake on hot griddle, allowing plenty of lard or butter. 

Graham [Mush. 

Sift meal slowly into boiling salted water, stirring briskly until it is 
as thick as can be stirred with one hand, serve with milk, or cream and 
sugar, or butter and syrup. It is much improved by removing from 
the kettle to a pan as soon as thoroughly mixed, and steaming for three 
or four hours. It may also be eaten cold, or sliced and fried like corn 
mush. 

Flannel Cakes. {IV lib Yeast) 

Heat a pint of sweet milk, and into it put 2 heaping tablespoonfuls 
of butter, let it melt, then add a pint of cold milk and the well-beaten 
yolks of 4 eggs — placing the whites in a cool place; also, a teaspoonful 
of salt, 4 tablespoonfuls of home-made yeast, and sufificient flour to make 
a stiff batter; set it in a warm place to rise; let it stand three hours or 
over night; before baking, add the beaten whites; bake like any other 
griddle cakes. Be sure to make the batter stiff enough, for flour must 

Graham Breakfast Cakes. 

Two cups of Graham flour, one cup of wheat flour, two eggs well- 
beaten; mix with sweet milk, to make a very thin batter; bake in gem- 
irons, have the irons hot, then set them on the upper grate in the oven, 
will bake in fifteen minutes. 



BREAD. 



87 



Buckwheat Cakes, 

First, be sure that you get perfectly pure buckwheat, free from grit. 
The adulterations with rye injure the quality. Put i quart of cold water 
into a stone jar with a small neck, add to it i teaspoonful of salt and three 
and three-quarter cups of buckwheat fiour; beat well until perfectly 
smooth ; then add a half cup of yeast or half a compressed cake, and 
mix well ; cover the top of the jar with a saucer or plate ; let stand in a 
moderately warm place until morning. In the morning, dissolve a half 
teaspoonful of saleratus or soda m 2 t^blespoonfuls of boiling water, add 
this to the batter, beat thoroughly, and bs«,ke on a hot griddle. 

By saving over a cupful of the batter each time, it will be equally 
as nice as fresh yeast. This can be continued each day for at least thre^ 
weeks before making fresh sponge. 

Buckwheat Cakes. 

One quart buckwheat flour, half cup yeast, i tablespoonful salt, i cup 
corn meal or wheat flour, 2 quarts warm water. Beat well with a large 
spoon. Let it rise over night. After using one or two mornings add i 
teaspoonful saleratus. A pint of this batter will do to start the next lot. 
Add 2 tablespoonfuls molasses, that the cakes may color well. 

Some cooks consider that half buckwheat flour, one-quarter Graham 
flour, and one-quarter Indian meal make the best and most healthy 
griddle cakes. 

Fritters. 

Never stick a fork into anything frying in hot lard> as doing 9<^ 
allows it to absorb the fat. Take out with a skimmer or split spoon, 

Apple Fritters, 

Beat two eggs until quite light, and to these add i cup of milk, a 
little salt, enough flour to thicken to about the consistency of cake 
dough, and i teaspoon of baking powder. Slice apples thin, or chop 
them and stir the apples in this mixture. Fry in hot lard and dust with 
powdered sugar after removing them from lard. If apples are omitted, 
the mixture makes an elegant plain fritter. 



BREAD, 



Green Corn Fritters. 

Two cups of grated corn, 2 eggs, i cup of milk, flour for thin batter, 
a pinch of soda, salt, i tablespoonful melted butter. Mix and fry as you 
would griddle cakes. 

Rice Fritters, 

Boil I cup of rice in i pint of milk until soft; add the yolks of 3 eggs, 
I tablespoonful sugar, 2 lablespoonfuls butter, 2 tablespoonfuls flour; 
when cold add the whites of the eggs whipped to a stiff froth; drop in 
spoonfuls in plenty of hot lard and fry to a light brown color. Serve 
with cream, wine or lemon sauce. 

Currant Fritters, 

One quart milk, boiling hot, 2 cups fine bread crumbs, 3 eggs, i 
teaspoonful nutmeg, i tablespoonful butter, melted, i saltspoonful salt, 
$nd the same of soda, dissolved in hot water. Soak the bread in the 
boiling milk ten minutes, in a 'covered bowl. Beat to a smooth paste; 
add the whipped yolks, the butter, salt, soda, and finally the whites, 
whipped stiff; lastly of all, add one-half cup of dried currants. 

"Banana Fritters, 

One cup of flour, 2 eggs beaten separately, i tablespoonful butter, 
I cup milk or water. Add the whites of the eggs last of all, whipped to 
a stiff froth. Slice the bananas (three will answer) around (sprinkling 
\vith a little lemon will improve the flavor). Stir into the batter and fry 
by spoonfuls in hot lai'd, having a slice of the banana in each fritter. 
Sift powdered sugar over them and serve. The daintiest possible 
dessert 

A simpler way is to cut the bananas in two across and steep them 
ih a syrup of sugar and water. After an hour, drain, roll in flour and 
fry in hot lard. Boil the sugar and water into a syrup and serve with 
them as sauce. Peel first. 

Peach Fritters. 

Make a batter the same as for the first apple fritters, taking half the 
rule. One teaspoonful butter will make more tender. Peel and cut the 
peaches in halves, stir them in the batter and fry in boiling fat until a 



BREAD. ^q 



delicate brown. Place half in each fritter, drain in a sieve and dust with 
powdered sugar. Cream may be added if desired. 

Pineapple Fritters, 

These may be made in the exact manner used for banana fritters, 
taking the rule first given. Omit the lemon. The pineapple will be 
improved by sprinkling the slices with sugar over night. Serve for 
dessert. 

Parsnip Fritters, 

Scrape and boil tender 2 large parsnips. Rub through a colander 
or mash carefully. Beat in i ^gg, i tablespoonful milk, i heaping 
teaspoonful of flour, three-fourths teaspoonful of salt, one-fourth tea- 
spoonful of pepper. Mix and make into small, fiat cakes, flour slightly 
and fry on a griddle in plenty of butter or nice dripping. Turn to brown 
both sides. 




90 



SOUPS. 



SOUPS. 




Soup, nourishing but simple, should form the first course at every 
dinner. 

To make nutritious, healthful and palatable soup, is an art which 
requires study and practice, but it is surprising from what a scant allot- 
ment of material a delicate and appetizing dish may be produced. 

An important point in making good soup is to have a porcelain or 
granite iron kettle. The juices of the meat are acid and will act upon a , 
metallic kettle, thus giving the soup an unpleasant taste, A close cover 
keeps in the steam and prevents evaporation — therefore should always 
b« used. 



SOt/PSr 9r 



The most important point in making o-ood soup is to have the best 
of materials. To make soup nutritious we must change the meat into a 
liquid form ; to do this, we must first soften the fibrin, so as to draw out 
the juices and blood. Do not boil but simmer, as the albumen on the 
surface of the meat immediately coagulates. Salt should never be 
added 'until the soup is done, as it hardens the water. Soft water is - 
the best. When the water begins to heat a "small portion of albumen 
coagulates, forming a fibrous net, entangling any substance that may be 
floating in it. Consequently, watch, and skim to have it clear. This 
should always be done before vegetables are put in. 

A good rule is to allow a quart or a little less of water to a pound 
of meat, this makes a rich soup; boil slowly, and when done, strain 
through a colander. If a clear soup is desired it should be strained 
through a hair sieve on a clean towel. All bones, pieces of beef, 
remnants of fowl, such as chicken and turkey, add a rich flavor to many 
kinds of soup. Oftentimes, bits of meat, and the odds and ends of 
fowls alone make a nice soup, but by adding some fresh meat, a rich 
flavor is imparted. 

In cold weather, you can cover up for several days the remmants of 
meat and let them stand, and when needed, cook in cold water, strain^ 
and you have a soup stock. 

Meats for soup should always be put on to cook In co/d water, and 
allowed to simmer slowly for several hours, in order that the essence of 
the meat may be drawn out thoroughly. If water is needed use boiling 
water from the teakettle; cold or lukewarm spoils the flavor. 

Burnt brown sugar, commonly called caramel, is sometimes useful to 
color soups brown. 

A handful of spinach leaves, pounded and added to the soup five 
minutes before taking it up, will produce a fine green color; parsley or 
green leaves of celery can be substituted. 

Potatoes, if boiled in the soup, are thought by some to render it 
unwholesome, from the opinion that the water in which potatoes have 
been cooked is almost a poison. As potatoes are a part of every dinner, 
it is very easy to take a few out of the pot in which they have been 
boiled by themselves, and to cut them up and add them to the soup just 
before it goes* to table. Remove all shreds of meat and bone. 



Q2 SOUPS. 



A fine amber color Is obtained by adding finely grated carrot to 
the clear stock when it is quite free from scum. 

Red is obtained by using red skinned tomatoes from which the 
skin and seeds have been strained out. 

Only white vegetables should be used In white soups, as chicken. 

Black beans make an excellent brown soup. The same color can 
be gotten by adding burnt sugar or browned flour to clear stock. 

Stock. 

Six pounds of shin of beef, or six pounds of knuckle of veal; any 
bones, trimmings of poultry, or fresh meat ; one-quarter pound of lean 
bacon or ham, 2 ounces of butter, 2 large onions, each stuck with cloves; 
I turnip, 3 carrots, i head of celery, 2 ounces of salt, one-half tea- 
spoonful of whole pepper, i large blade of mace, i bunch of savory 
herbs except sage, 4 quarts and one-half pint of cold water. 

Cut up the m.eat and bacon, or ham, into pieces of about three 
inches square ; break the bones into small pieces, rub the butter on the 
bottom of the stew pan ; put In one-half pint of water, the broken bones, 
then meat, and all other ingredients. Cover the stew pan, and. place it 
on a sharp fire, occasionally stirring its contents. When the bottom of 
the pan becomes covered with a pale, jelly-like substance, add the 4 
quarts of cold water, and simmer very gently for five or six hours. As 
we have said before, do not let it boil quickly. When nearly cooked, 
throw in a tablespoon of salt to assist the scum to rise. Remove every 
particle of scum and strain; when cool remove all grease. 1 his stock 
will keep for many days in cold weather. 

Stock is the basis of many of the soups afterward mentioned, and 
this will be found quite strong enough for ordinary purposes. Keep it 
in small jars, in a cool place. It makes a good gL'avy for hash meats; i 
tablespoonful of it is sufficient to impart a fine flavor to a dish of 
macaroni and various other dishes. Good soups of various kinds are 
made from it at short notice; slice off a portion of the jelly, add water, 
and whatever vegetables and thickening preferred. It is best to partly 
cook the vegetables before adding to the stock, as much boiling injures 
the flavoring of the soup. Season and simmer a few moments and 
serve hot. If soups have too much fat. Jay on the surface a piece of 
blotting paper. 



socr_ps. ^3 



IVMte Stock Soup. 

Six pounds knuckle of veal, half pound lean bacon, two table- 
spoonfuls of butter rubbed in one of flour, one large carrot' grated, one 
large turnip cut in slices (the yellow or ruta baga is best), one leek 
cut in slices, one bunch of parsley cut small, six small potatoes peeled 
and cut in half, and a teacupful of pearl barley well washed, then cover 
it and let it boil gently for one hour, at which time add another table- 
spoonful of salt and a thickening made of a tablespoonful of wheat 
flour and a gill of water, stir it in by the spoonful; cover it for fifteen 
minutes and it is done. 

Three hours and a half is required to make this soup; it is the best 
for cold weather. Should any remain over the first day, it may be 
heated with the addition of a little boiling water, and served again. 

Take the meat from the soup, and if to be served with it, take out 
the bones, and lay it closely and neatly on a dish, and garnish with 
sprigs of parsley; serve made mustard and catsup with it. It is very 
nice pressed and eaten with mustard and vinegar or catsup. 

Soup Flavorings. 

There are many different kinds of flavorings for soups, the princi- 
pal ones being bay leaf, red pepper, sherry, carrots, tomatoes, green 
peas, asparagus, green corn, rice, okra, macaroni, beans, barley, vermi- 
celli, mushrooms, parsnips, turnips, onions and beet root. Many people 
and especially Germans are fond of onions, sliced and fried in butter 
and flour. This gives them a nice, brown color and when rubbed 
through a sieve heightens the color and flavor of soups. There are also 
many herbs used; such as parsley, celery,' common thyme, and many 
seasonings; such as, allspice, cinnamon, nutmegs and cloves. 

To Clarify Stock. 

Beat an egg, add a little cold water and some of the hot stock; beat 
again and pour in the soup while boiling; then beat the whole thor- 
oughly and long; allow it to boil up once, remove and strain. 

Green Pea Soup. 

Wash a small quarter of lamb, and put it into a soup-pot with six 
quarts of cold water ; add salt — let boil gently for two hours, then skim 
it clear, add a quart of shelled peas, and a little pepper; cover, and let 
boil for half aa hmx, %hm having ggraped the skins from ^ qwart of 



t)^ SOUPS. 

small young potatoes, add them to the soup; cover and let boil for 
lialf an h'>ur longer; work quarter of a pound of butter and a dessert 
spoonful of flour together, and add to the soup ten minutes before tak- 
'iig it off the fire. . 

Gumbo Filee, {or Fela.) 

Is prepared from sassafras leaves, dried and powdered. Gumbo 
Filee is almost indispensable. A tablespoonful is often an addition to 
the commoner broths. 

Bay Leaf, if or flavoring.) 

Is to some minds, among soaps and meats, what the vanilla is 
among the sweets. Skillful use of this gives an unmistakable flavor of 
French cookery to domestic viands. One large bay leaf will flavor two 
gallons of soup, and only a small piece is wanted for a family dinner. 

Celery Seed. 

Can be used for soups where the celery stalks are not at hand. 

Curry Powder 

Mix I ounce of ginger, i ounce of mustard, i ounce of pepper, 3 
ounces of coriander seed, 3 ounces of turmeric, 1-4 ounce of Cayenne 
pepper, 1-2 ounce cardamoms, 1-2 ounce of cummin seed, 1-2 ounce of 
cinnamon. Have these ingredients well powdered; sift together, and 
keep in a tightly-corked bottle. A sprinkling of this will be found a 
great improvement to soups and some stews and gravies. 

Soup Herb Spirit. 

Take equal parts of thyme, sweet marjoram, sweet basil, summer 
savory, parsley and celery seed, gathered in their prime; fill a wide- 
mouthed bottle loosely with the fresh leaves; fill with good vinegar, and 
cork closely. In three or four days pour the vinegar into another 
bottle, and cork. This, for those who like a variety of herbs in soup, 
will be very convenient and far nicer for use than the same herbs in a 
pulverized state, though these can be used in the form of a powder. 

Parsley. 

Or celery, can be dried in a slow oven, the stems of parsley picked 
out and the leaves bottled closely for use — the stalks and roots of celery. 



SOUPS. 95 



grated and bottled. A small bunch of the fresh parsley or 2 table» 
spoonfuls of the dry, will suffice for four quarts of soup. 

Rolled Oatmeal 

Is nearly, if not quite, as nice in soup as rice. 

IValmit. 

Mushroom and tomato catsups, celery and other vinegars will be 
found in their especial departments, and may be added to suit the taste 
of individuals. 

Beef Soup. 

One pound of beef, 2 quarts of water, i cup of rice or pearl barley. 
Put in a soup pot Boil slowly for two hours. In another vessel have 
a good soup bone, together with i onion, i potato, ^ carrot, i turnip 
and a little parsley. Boil with the meat. When ready to serve, strain 
the soup off the bones and vegetables into the other vessel. Take 2 
eggs, beat well in the soup tureen, stir the soup and add gradually, and 
the eggs will not curdle. This will be found a good as well as a cheap 
soup. 

Noodle Soup. 

Put soup bone in a kettle half full of water. Salt, and let boil. 
Pare and slice 2 small potatoes, i turnip, i onion, i parsnip, and add to 
the soup. Season with pepper and a little parsley for flavoring. 
Fifteen minutes before serving throw in the noodles. 

Noodles. 

Take i &gg, a pinch of salt, half an egg-shell full of water. Stir in 
all the flour it will take ; roll as thin as you possibly can ; hang over a 
chair-back on a napkin to dry. Then roll up like jelly-cake and slice off 
as thin as a wafer. They will cook in 15 or 20 minutes. 

Ox-tail Soup. 

Two ox-tails, 2 tablespoonfuls of butter, i onion, 4 cloves, i carroT, i 
turnip, I bay leaf, 2 quarts of cold water or stock. Salt and pepper to 
taste. Wash and wipe the ox-tails. Cut them into pieces about one 
inch long. Put the butter into a frying pan ; when hot throw in the ox- 
tails and stir until they turn brown, then skim them out and put them 



r)6 SOUPS. 



into a soup kettle with the onion, the cloves, the carrot, the turnip, the 
bay leaf and the water or stock (the latter the best). Simmer until the 
tails are tender, about two hours. Then remove the vegetables, add salt 
and pepper and serve. If you use wine, one glass of sherry. 

Bouillon Soup. 

Common soup of France. One-half pound beef, i pound of bone, 2 
and one-half qua'rts of water, i ounce of salt, 2 carrots, 2 onions, 2 cloves, 
3 leeks, one-quarter head of celery, i turnip, one-half parsnip. Simmer. 
Strain and serve clear. 

Bouillon {beef tea). 

Bouillon is served now almost as a necessity for the first course at 
tea or evening parties. Serve in large coffee cups, or tea cups, with 
saucers and teaspoons. Sometimes in summer it is iced^ otherwise serve 
hot. By some the saucer is omitted. This, with fancy sandwiches, is 
often sufficient refreshment for an informal evening party. One can of 
Liebig's extract of beef, mixed with 3 quarts boiling water and salted to 
taste, is the easiest method. Let it boil up, pepper slightly, and the 
soup is ready for use. Or, in the morning of the day before the party, 
boil 4 pounds of the lean, cheap parts of beef, and proceed as directed 
for making soup stock. When wanted remove the fat, season to taste, 
heat and serve as above. 

Okra Soup. 

Fry I pound "round" steak cut in bits, two tablespoons butter, and 
I sliced onion, till very brown ; add to 3 or 4 quarts cold water in soup 
kettle, and boil slowly one hour ; then add pint sliced okra, and simmer 
three hours or more ; season with salt and pepper, strain and serve. 

Consomme. 

Two pounds of lean beef, 2 pounds of veal, i onion, i bay leaf, stalk 
of celery, sprig of parsley, small-sized carrot, 2 quarts of cold water, 2 
tablespoonfuls of butter. The under part of the round of beef and the 
knuckle of veal are the best for this soup. Cut all the meat into pieces 
about an inch square. Put the butter in the soup kettle and let it 
brown ; add to it the meat and stir over the fire about five minutes, or 
until the meat is nicely browned. Now cover the kettle and let simmer 
Cor thirty minutes. Now add the water and let simmer for four hours. 



SOUPS. g^ 



Now add the vegetables and bay leaf and simmer one hour longer, strain 
through a sieve, and put in a cold place to cool. When cold, remove 
the fat and it is ready to use. 

Mutton Soup. 

Six pounds of the neck, i onion, 4 quarts of cold water, one-half cup 
of rice, i bay leaf, salt and pepper to taste. Wipe the necks with a 
damp towel, put them in soup kettle and cover with water, bring slowly 
to a boil, skim carefully; cover and simmer gently for four hours. 
Strain and stand away over night to cool. In the morning remove all 
fat from the surface. Put the soup into the kettle, add the onion, bay 
leaf and rice, Simmer half an hour, season with salt and pepper and 
serve. 

Mutton Soup. 

Boil a nice leg of mutton, and take the water for the soup, add 2 
onions chopped fine, potato, half a cup of barley, and 2 large tomatoes ; 
season with pepper and salt, boil one hour, stir often (as barley is apt to 
burn), and, before taking from the fire, add i tablespoon flour wet with 
cold water. 

Macaroni Soup. 

To a rich beef or other soup, in which there is no seasoning othei 
than pepper or salt, take half a pound of small pipe macaroni, boil it in 
clear water until it is tender, then drain it and cut it in pieces of an inch 
in length, boil it for fifteen minutes in the soup and serve. 

Scotch Mutton Broth. 

Take six pounds of the neck of mutton, one half cup of rice, one 
onion, one bay leaf, four quarts of cold water, salt and pepper to taste. 
Wipe thoroughly the necks with a damp towel, put them in a soup kettle 
and cover with the water; bring slowly to a boil, skim carefully; cover 
and simmer gently for four hours. Strain and stand away over night^o 
cool. The next day remove all fat from the surface. Put the soup into 
the kettle, add the onion, bay leaf and rice. Simmer half an hour, 
season with salt and pepper and serve. 

Then cut the meat into small pieces, and serve in the tureen with 
the soup. 

The soup may be thickened with rice or barley that has first been 



n-'^ SOC/PS. 



soaked in cold water, with a beaten egg, or young corn, or with toma- 
toes scalded, peeled and cut into pieces, 

f^eal Soup. 

To about three pounds of a joint of veal, which must be well broken 
up, put four quarts of water and set it over to boil. Prepare one-fourth 
pound of macaroni by boiling it by itself, with sufificient water to cover 
it; add a little butter to the macaroni when it is tender, strain the soup 
and season to taste with salt and pepper, then add the macaroni in the 
water in which it was boiled. The addition of a pint of rich milk or 
cream and celery salt is relished by many. Beat it well for a minute 
just before serving. 

Calfs Head Soup. 

One calf's head, 3 quarts of cold water, 4 cloves, i onion, i small 
carrot, sprig of parsley, i bay leaf, sprig of sweet marjoram, salt and 
pepper to taste. Wash the head well through three waters ; scald it, 
wash it again in cold water, and soak it fifteen minutes. Be sure that 
throat and nasal passages are perfectly clean. Now put it into a soup 
kettle with the cold water. Bring it slowly to a boil and let it simmer 
gently for five hours, skimming it carefully until no more scum rises. 
Put in the vegetables and spices one hour before the soup is done. 
When done, strain and stand away to cool. Do this the day before you 
want to use it ; when cool, remove all the fat from the surface. Make 
forcemeat balls as follows : One cup of meat from the head, chopped 
fine, add to it a tablespoonful of chopped parsley, the grated peel of half 
a lemon, one raw egg, one tablespoonful of flour, half a teaspoonful of 
salt and a little black pepper. Mix well and form into little balls the 
size of a hickory nut. Fry them in butter until a golden brown. 

When ready to use bring the soup to boiling point, season with a 
tablespoonful of Worcestershire sauce, salt and pepper. Put into a two- 
quart stewing-pan 2 ounces (two tablespoonfuls) of butter, and when it 
bubbles, stir in 2 heaping tablespoonfuls of flour. Mix well, add to this 
the soup, stir constantly until it boils. Put the force-meat balls into the 
tureen, pour over the boiling soup, and, if you use it, add i glass of 
sherry or Madeira. The brains should be taken out of the head before 
boiling. They can be used for another dish. See recipe for cooking 
calf's brains. 



SOUPS, or; 



Normandy Feal Soup. 

One knuckle of veal, 4 quarts of cold water, i quart of white button 
onions, one-half baker's five cent loaf, i quart of cream, 2 tablespoonfuls 
of butter, 2 tablespoonfuls of flour, salt and pepper to taste. Put the 
veal in a soup kettle with the onions and water. Let it simmer slowly 
for two hours. Then add the bread cut into slices. Let it simmer two 
hours longer. Then remove the knuckle and press the remaining ingre- 
dients through a sieve. Return it to the soup kettle. Rub the butter 
and flour together to a smooth paste, stir it into the boiling soup> and 
stir constantly until It thickens. Add the cream, salt and pepper, and 
serve. This soup is delicious. 

Mock-Turtle Soup, 

Clean and wash a calf's head, split it In two, save the brains, boil 
the head until tender in plenty of water ; put a slice of fat ham, a bunch 
of parsley cut small, a sprig of thyme, two leeks cut small, six cloves, a 
teaspoonful of pepper, and three ounces of butter, into a stew-pan, and 
fry them a nice brown; then add the water in which the head was boiled, 
:ut the meat from the head In neat square pieces, and put them to the 
soup; add a pint of Madeira and one lemon sliced thin, and Cayenne 
pepper and salt to taste; let it simmer gently for two hours, then skim it 
clear and serve. 

Force-Meat fof Soup. 

Make a force-meat of the brains as follows: Put them In a stew-pan, 
pour hot water over, and set it over the fire for a few minutes, then take 
them up, chop them small, with a sprig of parsley, a saltspoonful of salt 
and pepper each, a tablespoonful of wheat flour, the same of butter, and 
one well-beaten egg; make it in small balls, and drop them In the soup 
fifteen minutes before It is taken from the fire; in making the balls; a 
little more flour may be necessary. Egg balls may also be added. _ 

Ox-Tail Soup. 

Take two ox tails and two whole onions, two carrots, a small turnip, 
two tablespoonfuls of flour, and a little white pepper, add a gallon of 
water, let all boil for two hours, then take out the tails and cut the meat 
into small pieces, return the bones to the pot for a short time, boil for 
another hour, then strain the soup; and rinse two spoonfuls of arrov-nooJ 
L.oFC. 



roo SOUPS. 

to add to it, with the meat cut from the bones, and let all boil for a quar^ 
ter of an hour. 

Chicken Noodle Soup. 

One chicken weighing four pounds, 3 quarts of cold water, i small >- 
onion, I bay leaf, sprig of parsley, the quantity of noodles given in recipe 
for noodles, or 4 ounces of bought noodles. Clean the chicken, put it 
in the soup kettle with the cold water, stand it on a moderate fire and 
bring It slowly to boiling point. Skim carefully. Let it simmer gently 
two hours; then add the onion, bay leaf and parsley, and simmer one 
hour longer. 

Dish the chicken and serve with egg sauce. Put the noodles into 
the soup and boil fifteen minutes; add salt and pepper, and serve with 
crackers. 

Oyster Soup. 

Two quarts of oysters, i quart of milk, 2 tablespoonfuls of butter, 
I teacupful of hot water; pepper, salt. 

Strain all the liquor from the oysters; add the water and heat, 
when near the boil, add the seasoning, then the oysters. Cook about 
five minutes from the time they begin to simmer, until they "ruffle." Stir 
in the butter, cook one minute, and pour into the tureen. Stir in the 
boiling milk and send to table. 

Chicken Cream Soup. 

Boil an old fowl, with an onion, in four quarts of cold water, until 
there remain but two quarts. Take it out and let it get cold. Cut off 
the whole of the breast, and chop very fine. Mix with the pounded yolks 
of two hard boiled eggs, and rub through a colander. Cool, skim, and 
strain the soup into a soup pot. Season, add the chicken-and-egg mix- 
ture, simmer ten minutes, and pour into the tureen. Then add a 
small cup of boiling milk. 

Chicken Bean Soup. 

Cut up the chicken and put in as much water as is wanted for youi 
Koup. Soak I teacup of beans over night. Next morning cook them 



SOUPS. lot 

and when the beans are tender, drain them carefully and put them to 
boil with the chicken. Season with salt and pepper, and boil slowly 
until done. 

Chicken Green Corn Soup. 

Cut up I large fowl, and boil in i gallon of water until tender. 
Add the kernels from 12 ears of corn to the soup, first removing the 
chicken from the kettle, and a cup of the broth. Stew i hour longer. 
Seaso-n with pepper, salt and celery, or parsley. Thicken with a table- 
spoonful of flour rubbed smooth in i cup of milk. Let it boil up once 
and serve. Canned corn may be used, but of course, corn fresh from 
the ear, is more juicy and tender. 

Chicken Soup (Plain,) 

In boiling chickens for salads, etc., the broth (water in which they 
are boiled) may be used for soup. When the chickens are to be served 
whole, stuff and tie in a cloth. To the broth add a dozen tomatoes (of 
a quart can), and i thinly sliced onion ; boil 20 minutes, season with salt 
and pepper, add 2 well beaten eggs, and serve. 

Vegetable Soup. 

Two pounds of coarse, lean beef, cut into strips, two pounds of 
knuckle of veal chopped to pieces, two pounds of mutton bones, and 
the bones left from your cold veal cracked fine. Mix with the pounded 
yolks of two hard-boiled eggs, and rub through a colander. Cool, skim, 
and strain the soup into a soup-pot. Season, add the chicken-and-egg 
mixture, simmer ten minutes, and pour into the tureen. Then add a 
small cup of boiling milk. 

Squirrel Soup. 

Half a pound of lean ham; two medium sized onions; one pound of 
lean beef; fried bread; butter for frying; pepper, salt, and two stalks of 
white celery cut into inch lengths; three quarts of water. 

Joint your game neatly; cut the ham and onions into small pieces, 
and [ry all in butter to a light brown. Put into a soup-pot with the 
beef, cut into strips, and a little pepper. Pour on the water; heat 
slowly, and stew gently two hours. Take out the pieces of squirrel and 
cover in a bowl; cook the soup an hour longer; strain; cool; drop in the 
celery, and simmer ten minutes. Pour upon fried bread in the tureen. 



I02 SOC/rS. 



Green Turtle Soup, 

Take one can of Turtle, two onions, a bunch of sweet herbs, juice 
of one lemon, five quarts of water and one half glass of Madeira. 
With a fork break up the pieces of Turtle in small parts; add water, let 
come to a boil, add herbs, onions, pepper and salt, let simmer slowly but 
do not let it cease boiling; when thoroughly done thicken with flour 
which has been previously browned and simmer a half hour longer; then 
add force meat balls, the juice of one lemon, the wine, beat up at once 
and serve. Fresh Turtles can be used instead of canned, in which case 
owe Turtle would be sufificient for amount of ingredients. 

Forced Meat Balls J:^r the Above. 

Rub to a paste the yolks of two hard-boiled eggs, and a tablespoon 
of butter. Season with cayenne, a little sugar, and a pinch of salt, add 
three tablespoonfuls of the Turtle saved from the soup, stir thor- 
oughly. Shape in small balls, dip into well beaten egg, then cracker 
crumbs and fry in butter, drop this in the soup. 

Lobster Soup. 

Procure a large hen fish, boiled, and with all its coral, if possible. 
Cut away from it all the meat in neat little pieces; beat up the fins 
and minor claws in a mortar, then stew the results in a stew-pan, slowly, 
along with a little white stock; season this with a bunch of sweet herbs; a 
small onion, a little bit of celery, and a carrot may be placed in the stock, 
as also the toasted crust of a French roll. Season to taste with salt and 
a little Cayenne. Simmer the whole for about an hour; then strain and 
return the liquor to the saucepan; place in it the pieces of lobster, and 
having beat up the coral in a little flour and gravy, stir it in. Let the 
soup remain on the fire for a few minutes without boiling and serve hot. 
A small strip of the rind of a lemon may be boiled in the stock, and a 
little nutmeg may be added to the seasoning. This is a troublesome 
soup to prepare, but there are many who like it when it is well made. 

Canned lobster can be used instead of fresh lobster if desired and is 
much more convenient. Allow one can to a lobster. 

Game Soup. 

Two grouse or partridges, or if you have neither, use a pair of rab- 
bits; half a pound of lean ham; two medium sized onions; one pound of 



J 



SOUPS, ,03 



lean beef; fried bread, butter for frying; pepper, salt and two stalks of 
white celery cut into inch lengths; three quarts of water. 

Cut your game neatly; cut the ham and onions into small pieces, 
and fry all in butter to a light brown. Put into a soup-pot with the 
beef, cut into strips, add a little pepper. Pour on the water; heat 
slowly, and stew gently two hours. Take out the pieces of bird, and 
cover in a bowl; cook the soup an hour longer; strain, cool; drop in the 
celery and simmer ten minutes. Pour upon fried bread in the tureen. 
Another way which makes soup richer is to pass all through a fine 
sieve instead of straining. 

Celery Soup. 

Celery soup may be made with white stock. Cut down the white 
of half a dozen heads of celery into little pieces and boil it in four 
pints of white stock, with a quarter of a pound of lean ham and two 
ounces of butter. Simmer gently for a full hour, then drain through a 
sieve, return the liquor to pan and stir in a few spoonfuls of cream 
with great care. Serve with toasted bread, and, if liked, thicken with a 
little flour. Season to taste. 

Macaroni Soup. 

Boil a pound of the best macaroni in a quart of good stock till 
quite tender; then add a pint of hot cream and a little grated cheese 
and serve. 

Onion Soup. 

One large Spanish or 3 Bermudas, 2 tablespoonfuls of butter, 2 quarts 
of stock, salt and pepper. Peel and chop the onion into dice. Put the 
butter in a frying pan; when hot, add the onions and stir until a nice 
brown. Put the stock on to boil; when it boils, skim the onions out of 
butter and add them to the stock, let them simmer for thirty minutes, add 
salt and pepper, and it is ready to serve. 

Clear Vegetable Soup. 

Two quarts of stock, 1 quart of boiling water, 1 small carrot, 1 
turnip, 1 sweet potato, 1 white potato, 1 ear of corn, 1 cupful of peas, 
1 cupful of beans, 1 tomato, 1 tablespoonful of rice or barley. Put the 
\^ ater into a soup kettle, cut the vegetables into pieces of uniform size, 
otherwise the smaller ones will dissolve and impair the transparency 



/04 SOUPS. 

of the soup. (There are various small tin cutters that can be pur- 
chased for this purpose.) Put the carrot and turnip on to boil ; after 
they have boiled one hour, add all the other vegetables and rice, and 
boil until tender. Now add the stock, and salt and pepper to taste. 
Let it boil up once and serve. 

Rice Soup. 

Two tablespoonfuls of rice, i quart of stock, salt and pepper to 
taste. Wash the rice and put it in a saucepan with one pint of boiling 
water, boil slowly for thirty minutes ; drain, and add to boiling stock. 
Let the whole boil five minutes, add salt and pepper, and serve. 

Sago Soup. 

Two quarts of stock, 2 ounces of sago, salt and pepper to taste. 
Wash the sago through several waters, then cover it with warm water 
and let it soak for one hour. Melt the stock and bring it to boiling 
point. Drain the sago, add it to the stock ; let boil slowly half an hour, 
stirring very often to prevent scorching. Add salt and pepper, and serve. 

Tomato Soup. 

One quart can or i quart stewed tomatoes, i quart water or stock, 
I onion, i carrot, i stalk celery, i bay leaf, 2 tablespoonfuls of butter, 4 
tablespoonfuls of flour, one-quarter pound of ham. Cut the ham into 
dice and the onion into slices and fry them together until brown, then 
put them into a large saucepan with the water, bay leaf, celery and 
carrot ; let the whole simmer for one hour ; then add the tomatoes and 
simmer again for three-quarters of an hour. Now press the tomatoes 
through a sieve. Rub the butter and flour together until smooth, add it 
to the boiling soup, and stir constantly until it boils ; add salt and pepper 
and serve with croutons. 

Dried Bean Soup. 

One pint dried beans, half pound ham, i quart of stock, one and one- 
half quarts of boiling water, salt and pepper to taste. Wash the beans 
and soak them over night. In the morning drain the water off, and 
cover them again with the boiling water ; add the ham and boil gently 
two hours. Now add the stock. Press the beans through a sieve, 
return them to the soup kettle, and bring to a boil. Add salt and 
pepper, and serve with toasted bread. 



SOUPS. 105 



Black Bean Soup. 

One pint of turtle beans, one and one-half quarts of boiling water, i 
quart of stock, 2 hard boiled eggs, i lemon, salt and pepper to taste. If 
you use wine, i gill. Wash the beans well in cold water and soak them 
over night. In the morning drain the water off and cover them again 
with one quart of the boiling water. Boil until tender, about two hours. 
Now add the stock and the pint of boiling water. Press the whole 
through a sieve ; wash the kettle, return the soup and bring it to a boil ; 
add salt and pepper. Cut the eggs and lemon into slices and put into 
the tureen, pour the boiling soup over and serve. 

If wine is used, put it in the tureen with the lemon and ^gg. 

Barley Soup. 

Two tablespoonfuls of pearl barley, i quart of stock, salt and pepper 
to taste. Wash the barley in cold water; then cover it with boiling 
water, let it boil up once and drain it. Cover it again with boiling water 
and simmer it for two hours. Drain ; add to the stock when boiling ; 
let it stand on the back part of the range for ten minutes ; add salt and 
pepper, and serve. 

Tuftle Bean Soup. 

Soak I pint black beans over night, then put them into 3 quarts 
water with beef bones or a small piece of lean salt pork, boil three or 
four hours, strain, season with salt, pepper, cloves and lemon juice. Put 
in a few slices of lemon, and if wished add slices of hard-boiled eggs„ 
Serve with toasted bread cut into dice, and placed in the tureen. 

Vermicelli Soup. 

Swell quarter of a pound of vermicelli in a quart of warm water, 
then add it to a good beef, veal, lamb, or chicken soup or broth, with 
quarter of a pound of sweet butter ; let the soup boil for fifteen minutes 
after it is added. Excellent. 

Pea Soup. 

A marrow bone, or the bones of cold roast beef ; 2 or 3 pints of 
split peas, according to required thickness ; 2 carrots, 2 turnips, 3 
onions, i stalk of celery, thyme or parsley, whole black pepper. Break 
the bones and put them in the kettle with 4 quarts of cold water. Add 
tV,e peas, previously soaked over night in warm water, and the sliced 



io6 SOUPS. 

vegetables. Let them boil for two hours stirring frequently to prevent 
burning. When the peas are soft and broken the soup may be taken 
off, if wished, and put through a sieve into another kettle ; stir until the 
pulp is thoroughly mixed with the soup, salt to the taste. A slice of 
ham may be added to soup, if the flavor is liked. Ser\^e with toasted 
bread cut in squares. Green peas for soup need no soaking. Peas 
require care in cooking, as they become tough and hard if overdone. 

Cream Pea Soup. 

One pint of canned peas, i quart of milk, i tablespoonful of butter, 
2 even tablespoonfuls of flour, salt and pepper to taste. Press the peas 
through a colander. Put the milk on to boil in a farina boiler; as soon 
as it boils, add to it the peas that have been pressed through the 
colander. Rub the butter and flour together, add them to the boiling 
soup and stir constantly until it thickens. Add salt and pepper, and 
ser\^e immediately. 

Cream of Barley Soup. 

Two tablespoonfuls of barley, i pint of milk, yolks of two eggs, i 
pint of veal or white stock, salt and pepper to taste. Scald the barley, 
drain, cover with fresh boiling water and boil three hours. Strain. Put 
the milk and '•took on to boil, add the barley, salt and pepper. Beat 
the yolks lightly, put them in the soup tureen, pour over the boiling 
soup, and serve at once. 

Cream of Corn Soup. 

One pint of grated corn, 3 pints of boiling water, or better, veal stock, 
I pint of hot milk, 3 tablespoonfuls of butter, 2 even tablespoonfuls of 
flour, yolks of two eggs, salt and pepper to taste. Put the cobs from 
which you have removed the corn in the boiling water or stock, and boil 
slowly half an hour. Remove them, put in the corn and boil till very 
soft, about twenty minutes, then press it through a sieve. Season and 
let it simmer while you rub the butter and flour together ; add these to 
the soup and stir it constantly until it thickens. Now add the boiling 
milk, cook one minute, then add the beaten yolks, and serve immediately. 

To Get up a Soup in Haste. 

^Jhop some cold cooked meat fine, and put a pint into a stew-pan 
ivith some gravy, season with pepper and salt and a little butter if the 



SOUPS. 



107 



gravy is not rich; add a little flour moistened with cold water, and three 
pints boiling water, boil moderately half an hour. Strain over some 
rice or nicely toasted bread and serve. Uncooked meat may be used 
by using one quart of cold water to a pound of chopped meat, and let- 
ting it stand half an hour before boiling. Celery root may be grated 
in as seasoning, or a bunch of parsley thrown in. j 

Clam Soup. 

Fifty clams, i pint of milk, i pint of water, 2 tablespoonfuls of 
butter, I dozen water crackers, pepper to taste. Drain the clams and 
put the liquor on to boil ; chop the clams fine. Skim the liquor, as it 
boils, free from all scum, then add the water, clams and pepper, and sim- 
mer for five minutes ; add the butter, and then the milk ; let it heat (but 
not boil). Take from the fire, add the crackers, broken into small pieces, 
and serve at once. 

Salmon Soup. 

One pound of fresh salmon, r pint of milk, i pint of veal stock, i 
tablespoonful of butter, 2 tablespoonfuls of flour, salt and pepper to 
taste. Wash the salmon, put it in a saucepan, cover it with boiling 
water and simmer for fifteen minutes ; take from the water, remove 
the skin and bones and mash the flesh in a colander. Put the milk and 
stock on to boil. Rub the butter and flour together, add them to the 
stock and milk when boiling, stirring constantly until it thickens. Now 
add the salmon, let it come to a boil, and serve. 

Canned salmon may be used in place of fresh. 

Oyster Soup. No. i. 

One quart of oysters, I pint of milk, 2 tablespoonfuls of butter, i 
teacupful of hot water; pepper, salt. Strain the liquor from the oysters; 
add the water, and place over a hot fire in a granite kettle. When near 
the boil, add the salt, then the oysters. Cook about five minutes from 
the time they begin to simmer, until they "ruffle." Stir in the butter, 
let come to a boil and pour into the tureen. Stir in the boiling milk, 
and send to table. All water can be used in place of milk if preferred. 

Oyster Stew. No. 2. 

Make a paste of one tablespoonful of butter and two of flour, a 
teaspoonful of ^alt and a pinch of pepper; put in a stew-pan on the fire 



io8 SOUI>S. 



one pint of milk and one of water; when this comes to a boil, put in 
^wo quarts of oysters and stir in the paste, a small lump at a time; stir 
frequently, so as to melt the paste. As soon as it comes to a boil re- 
move it from the fire, pour into a tureen and serve at once with crackers. 

Lobster Soup, 

Take i can of lobster, i tablespoonful of butter, 2 quarts of veal 
stock, I tablespoonful of flour. Season with salt and cayenne pepper. 

Break the meat into small pieces, add it to the veal stock, let boil 
slowly — add the seasoning and butter and flour reduced to a pulp, let 
boil up and serve. 

Fish Soup, 

One pound of fish, i small onion, i quart of milk, 2 tablespoonfuls 
of flour, sprig of parsley i tablespoonful of butter, salt and pepper to 
taste. 

Put the fish in a sauce-pan, add the parsley and onion, cover with 
boiling water and simmer for fifteen minutes. Take the fish carefully 
out of the water, remove the center bone and skin and mash the flesh 
fine in a colander. (It is not necessary to press it through.) Put the 
milk on to boil in a farina boiler. Rub the butter and flour together, 
add to the milk when boiling, stir until it thickens, then add the fish, 
salt and pepper; let it heat up thoroughly and it is ready to serve. 

Cream Tomato Soup. 

This is a much relished American dish, and is prepared as follows: 
Steam, or rather stew slowly, half a pound of lean beef and a Utile bit of 
butter over a slow fire for an hour or so. Then add twelve ripe tomatoes. 
Stew the whole for an hour and a half, then pass through the sieve into 
the pan again; add a little pepper and salt, boil for ten minutes and 
thicken with a generous table spoonful of butter in which has been 
stirred a dessertspoonful of flour — pour into a tureen with i cup of hot 
cream — serve at once. 



SOUPS. 



SOUPS WITHOUT MEAT. 
Vegetable Soup. 

One carrot, i sweet potato, i turnip, i parsnip, i white potato, i 
onion, i root of celery, i tablespoonful of butter, 2 tablespoonfuls of 
rice, 2 quarts of cold water, i bay leaf, i teaspoonful of salt, i sprig ol 
parsley. Cut the vegetables into dice. Put the butter into a frying pan, 
and when hot put in all the vegetables but the white potato, aud fry 
until a light brown. Then turn the whole, butter and all, into 3 soup 
kettle, add the water, rice, bay leaf, salt, parsley and celery. Let them 
boil slowly one and a quarter hours. Then add the white potato i boi/ 
fifteen minutes longer, season to taste and serve. 

Asparagus Soup. 

Cut the tops from about 30 heads of asparagus, about half an inch 
long, and boil the rest ; cut off all the tender portions and rub throvgh a 
sieve, adding a little salt ; warm 3 pints soup stock, add a small lump of 
butter and a teaspoonful of flour previously cooked by heating the butter 
and slowly stirring in the flour ; then add the asparagus pulp. Boil 
slowly a quarter of an hour, stirring in 2 or 3 tablespoons cream ; 
color the soup with a teaspoonful of prepared spinach, made by pounding 
the spinach well, adding a few drops of water, squeezing the juice 
through a cloth and putting it over a good fire. As soon as it looks 
curdy, take it off, and strain the liquor through a sieve. What remains 
on the sieve is to be used for coloring the soup. Just before serving 
soup, add the asparagus tops which have been separately boiled. 

Meatless Tomato Soup. 

One quart tomatoes, i of water ; stew till soft ; add teaspoonful of 
soda, allow to effervesce, and add quart of boiling milk, salt, butter, and 
pepper to taste, with a little rolled cracker ; boil a few minutes and serve. 

Green Corn Soup. 

Cut the kernels from 12 large ears of green corn, and just cover 
them in a stev/pan with boiling water. Boil half an hour, add a quart 
of milkp pepper and salt to taste. Beat 3 eggs very light. When the 

soi^p Just €omts tQ Iha boiliag ^Qmt again, stir m th« eggs and serve 



no SOUPS. 



Carrot Soup. 

Put in soup kettle a knuckle of veal, 3 or 4 quarts cold water, a 
quart finely-sliced carrots, i head celery ; boil two and a half hours, add 
a handful rice, and boil an hour longer ; season with pepper (or a bit of 
red pepper pod) and salt, and serve. 

Potato Soup (without milk.) 

Take a slice of pickled pork, four inches square, and fry crisp in the 
kettle in which the soup is to be made. If pork is disliked, 3 table- 
spoonfuls of slightly browned butter will take its place. Then add 3 
pints of boiling water, one and one-half pints of sliced potato, and 3 
sliced onions. Boil half an hour, season with salt, pepper and parsley 
to suit the taste, serve with broken toast or crackers. 

Potato Soup. 

Take good sound potatoes, peel and cut in pieces small enough to 
be eaten with a spoon. Soak in cold water, or rinse well. Boil in suffi" 
cient water to cover when done. Add i quart of milk. Season with 
salt and pepper to taste. When cooked take 2 tablespoonfuls of flour, 
with half as much butter, and fry in a pan, stirring until changed into a 
brown color. Stir in with the potatoes, and serve at once. Season with 
celery or parsley if wished. To make still nicer beat up i or 2 eggs in 
a cup of cold milk, stir in and serve. 

Noodles. 

Take i o^gg and a pinch of salt; use all the flour that this will take 
up. Roll thinly as possible and dry, then roll up and slice off in narrow 
strips. Drop into boiling soup fifteen minutes before serving. Chicken 
with noodles makes a nice dish. 

Force Meat Balls for Soup. 

Take a quarter of a pound of beef suet, a little parsley, and chop. 
Mix with a basin of bread crumbs, and flavor with pepper, salt and nut. 
meg. Moisten with the yolks of two eggs, roll in flour, and make up 
into small balls. Bake in a hot oven, or fry till crisp, and drop into the 
soup; or slices of bread can be toasted, buttered, cut into squares, and 
dropped into the soup. 



•1 



SO!7J>S. 



Ill 



Croutons, 

To make croutons, cut stale bread into thin slices, spread it lightl>' 
with butter on one side, then cut into dice. Place them on a tin dish, and 
put them in a moderate oven until a golden brown. 

Melt the stock gradually, bring it to a boiling point, add salt ana 
pepper. Serve soup in a tureen with croutons. Serve at once. 

Egg 'Balls for Soup, 

Boil four eggs; put into cold water; mash yolks with yolk of one raw 
e.ggt and one teaspoonful of flour, pepper, salt and parsley; make into 
balls and boil two minutes. 

Noodles No. 2. 

Rub into two eggs as much sifted flour as they will absorb; then 
roll out until thin as a wafer; dust over a little flour, and then roll over 
and over into a roll, cut off thin slices from the edge of the roll, and 
shake out into long strips; put them into the soup lightly and boil for ten 
minutes; salt should be added while mixing with the flour — about a 
saltspoonful 



n? 



FISH, FROGS, AND EELS. 



FISH, FROGS AND EELS. 





The flesh of all fish out of season is unwholesome; to be eatable 
they should be perfectly fresh, the eyes clear, the gills red, the scales 
bright, the flesh firm and free from any unpleasant odor, and to secure 
the best flavor, should be cooked as soon as possible after leaving the 
sea, rive/ or pond. They should be scaled and cleaned as soon as they 
come home from the market, washed quickly without soaking, removing 
the smallest atom of blood. Sprinkle salt on the inside and put in a 
cold place until wanted. If necessary to keep them over night, place 
where the moon will not shine on them, as the effect is as bad as the 
hot sunshine. Cod, haddock and halibut may be kept a day before 
using, but mackerel and whitefish lose their life as soon as they leave 
the water. The fat or oil of most fish is found in their livers, 'ronse-' 
quently the flesh is white. Salmon, herring, mackerel, sturgeon and 
catfish are exceptions, having the oil distributed throughout the body, 
thereby giving color to the flesh. 

The favorite modes of cooking fish are boiled, baked, broiled and 
fried. Steaming fish is excellent, but it is not generally known that ^ch 
can be prepared this way. 



FISH, FROGS. AND EELS, 1 13 

Fish should never be laid double, if it can be avoided, as the steam 
from the under layer makes the upper layer so soft as to break easily 
when being served. Fish should be served alone immediately after 
soup with potatoes. 

Manner of Frying Fish. 

After the fish is well cleansed, lay it on a folded towel and dry out 
all the water. When well wiped and dry, roll it in wheat flour, rolled 
crackers, grated stale bread, or Indian meal, whichever may be pre* 
ferred; wheat flour will generally be liked. 

Have a thick-bottomed frying-pan or spider, with plenty of sweet 
lard salted (a tablespoonful of salt to each pound of lard), never use 
butter as it is apt to burn and has a tendency to soften the fish. For 
fresh fish which have not been previously salted: let it become boiling 
hot, then lay the fish in and let it fry gently, until one side is a fine del 
icate brown, then turn the other; when both are done, take it up car© 
fully and serve quickly, or keep it covered with a tin cover, and set the 
fish where it will keep hot. 

Fried Smelts. 

To clean them make a slight opening at the gills, then draw them 
between the thumb and finger, beginning at the tail. This will press 
out all the insides. Wash and wipe them. Salt and fry as above 
directed. 

Garnish with parsley and slices of lemon, and serve with sauce 
Tartare. 

All small fish may be served the same way. 

Fried Eels, No. 2. 

Skin and clean the eels. Cut them into pieces about three inches 
long; put them in a stewing pan, cover with boiling water, add i tabte- 
spoonful of vinegar to every six eels; simmer five minutes. Drain and 
dry them with a towel. Beat an ^gg lightly, add to it a tablespoonful 
of boiling water, season with salt and pepper, dip the eels first in this 
and then in bread crumbs, and fry in boiling oil or fat until a nice browse 
Serve with sauce Tartgs^* 



114 FISB, FROGS, AND EELS, f\ 

Fried Trout. 

They must, of course, be nicely cleaned and trimmed all round, 
but do not cut off their heads. Dredge them well with flour, and fry in 
a pan of boiling hot fat or oil. Turn them from side to side till they are 
nicely browned and quite ready. Drain off all the fat before sending the 
fish to table; garnish them with a few sprigs of parsley, and provide 
plain melted butter. If preferred, the trout can be larded with beaten 
cgg» and be then dipped in bread crumb. The frying will occupy from 
five to eight minutes, according to size. Very large trout can be cut in 
pieces. 

Fried Salt Mackerel 

Soak several hours before it is used, drain and place in a frying 
pan. Simmer over a slow fire until well heated, when it will be ready 
to serve. 

Fried Halibut. 

First, be sure the fish is fresh and sweet; wash, wipe and dry with 
a towel. Be sure also that the fish is firm. Roll some fresh crackers 
on the kneading board until they are as fine as dust; beat two eggs. 
Cut the fish up into pieces sufficiently large for the table and with a fork 
dip the fish into the e^gg, then roll in the cracker crumbs and place im- 
mediately in the hot drippings and fry a delicate brown. Cracker 
crumbs should be previously salted; turn and brown both sides, remove 
from the frying pan, drain carefully and serve hot 



FISH, FROGS, AND EELS. 115 



BROILED FISH 

Wash and drain the fish; sprinkle with pepper and lay with the in- 
side down upon the gridiron, and broil over fresh bright coals. When 
a nice brown, turn for a moment on the other side, then take up and 
spread with butter. This Is a very nice way of broiling all kinds of fish, 
fresh or salted. A little smoke under the fish adds to its flavor. This 
may be made by putting two or three cobs under the gridiron. Season 
either before cooking or after, as either way is accepted. 

Broiled Mackerel (salt) 

Wash and scrape all the thin black skin from the inside. Soak the 
fish In a large panful of cold water over night. In the morning wash 
it In fresh water and wipe It. Brush It with melted butter, dredge 
lightly with pepper, lay It on a greased broiler and broil with the flesh 
side down over a clear fire; then turn, and broil the skin side. Be care» 
ful, as It will burn very quickly on this side. When done lay it on a he t 
dish and spread with butter, and serve with Maitre d' Hotel sauce. 

Broiled Halibut. 

Have the steak cut one inch thick, wash It quickly and dry it with 
a towel, place it on a broiler and broil over a clear fire (not too hot) for 
ten minutes until a nice brown on one side; then turn and broil on the 
other side. Put on a hot dish, spread with butter, dredge with salt and 
pepper on both sides, garnish with parsley and serve. 

Broiled IVbite-Fish {fresh.) 

Wash and drain the fish; sprinkle with pepper and lay with the 
Inside down upon the gridiron, and broil over fresh bright coals. When 
a nice brown turn for a moment on the other side, then take up and 
spread with butter. This is a very nice way of broiling all kinds of fish, 
fresh or salted. A little smoke under the fish adds to its flavon This 
may be made by putting two or three cobs under the gridiron. 

Broiled Shad. 

After dressing remove the backbone, also head^ tail and fins. 
Baste on both sides with butter and broU Moisten with butter while 



yj6 FISH, FROGS, AND EELS. 



broiling. Ten minutes will cook a moderate sized fish; fifteen minutes 
a large one. Season with salt. Place on a hot platter and garnish with 
Saratoga potatoes. For sauce, Maitre d' Hotel Butter. 

Boiled Bass, 

Put enough water in the pot for the fish to swim in, easily. Add 
half a cup of vinegar, a teaspoonful of salt, an onion, a dozen black 
peppers, and a blade of mace. Sew up the fish in a piece of clean net,j 
fitted to its shape. Heat slowly for the first half hour, then boil eightj 
minutes, at least, to the pound, quite fast. Unwrap, and pour over it a| 
cup of drawn butter, based upon the liquor in which the fish was boiled, i 
with the juice of half a lemon stirred into it. Garnish with sliced lemon. 

Salmon Steak and Potatoes. 

Dredge the steak with pepper and salt some time before cooking, 
brush with melted butter (this may be done ^'"ith a feather), and broil 
ten minutes, same as a beefsteak. Heat the pi^.'^ter. Have new pota- 
toes ready boiled, cut them in quarters and lay a double border around 
the steak. Melt a bit of fresh butter and pour over it hot, also the 
juice of one half lemon. Garnish the potatoes with sprigs of parsley. 

Boiled Cod. 

Lay the fish in cold water, a little salt, for half an hour. Wipe dry 
and sew up in a linen cloth, coarse and clean, fitted to the shape of the 
piece of cod. Have but one fold over each part. Lay in the fish- 
kettle, cover with boiling water, salted at discretion. Allow nearly an 
hour for a piece weighing four pounds. 

Fried Salt Mackerel 

Salted mackerel should be placed in an earthen dish of cold water 
several hours before it is cooked. In cooking place it in cold water, let 
it boil, then turn off the water and pour over it one-half cup of sweet 
cream. Roll a piece of butter, size of an Qgg, in flour and add to the 
cream. Let it boil Serve at once. White fish may be prepared in | 
the same way, ,| 

|- 



FtsH, Progs, and eels. hj 



BAKED FISH AND STUFFING. 

Eight good-sized onions chopped fine; half that quantity of bread- 
crumbs; butter size of hen's egg; plenty of pepper and salt, mix thor- 
oughly with anchovy sauce until quite red. Stuff your fish with this 
compound and pour the rest over it, previously sprinkling it with a little 
red pepper. Shad, pickerel, and trout are good the same way. Toma' 
toes can be used instead of anchovies, and are more economical. If 
using them take pork in place of butter and chop fine. 

"Baked Haddock. ' 

Choose a nice fish of about six pounds, which trim and scrape nicely, 
gutting it carefully, fill the vacuum with a stuffing of veal, chopped ham, 
and bread-crumbs, sew up with strong thread, and shape the fish round, 
putting its tail into its mouth, or, if two are required, lay them along the; 
dish reversed — that is, tail to head; rub over with plenty of butter, or a 
batter of eggs and flour, and then sprinkle with bread-crumbs. Let the 
oven be pretty hot when put in. In about an hour the fish will be ready. 
Serve on the tin or aisset in which they have been baked, placing them 
on a larger dish for that purpose. Mussel sauce is a good accompani- 
ment. 

Baked IVbite-fish. 

Fill the fish with a stuffing of fine bread-crumbs and a little butter, 
sew up the fish; sprinkle with butter, pepper and salt. Dredge with; 
flour and bake one hour, basting often, and serving with parsley sauce 
or egg sauce. 

Baked Pickerel. 

Remove the head, scale, wash and "wipe dry. Remove the bonjes 
by securing the head and taking hold of the back-bone and pulling down- 
ward; then cut fish in two pieces lengthwise; make a dressing of one 
pint of milk put over the fire in a Farina boiler, and when it has reached 
boiling point add gradually a piece of butter about the size of an egg^ 



Ilg FISH, FROGS AND FELS. 

into which there has been stirred 3 tablespoonfuls of flour. Season with 
salt and pepper, and let it come to a boll again. Be sure and have this 
thick enough so that it will not run. Put half of the fish in a butjered 
baking pan and lay on the dressing, which will not run off if of the 
proper consistency, and lay over this the other half of the fish, seasoned 
with salt and pepper, and dredge with flour. Pour in one cup of boiling 
water in bottom of pan and bake until done. This is delicious. 

Bass and Pike, 

These large fish are suitable for baking. Cleanse and fill with 
stuffing. Sew the fish up, spread thickly with butter, dredge with flour, 
fry a good sized slice of pickled pork quite brown. Add one cup of 
boiling water, lay the fish in this and bake one hour; baste frequently. 
Remove the fish when done, add browned flour and butter to the gravy, 
cook a few minutes, then pour around the fish. Garnish with thin slices 
of lemon and sprigs of parsley. Fish may be baked without the pork 
by using hot dripping or butter. 

Salmon and Caper Sauce. 

Two slices of salmon, one-quarter pound butter, one-half teaspoon- 
fu' of chopped parsley, i shalot; salt and pepper to taste. 

Lay the salmon in a baking dish, place pieces of butter over it and 
' idd the other ingredients, rubbing a little of the seasoning into the fish; 
place in the oven and baste it frequently ; when done, take it out and 
drain for a minute or two; lay it in a dish, pour caper sauce over it, and 
serve. Salmon dressed in this way, with tomato sauce, is very delicious. 

Baked Blue Fish. 

Scale and cleanse the fish. Dry with a clean cloth, and fill the in- 
side with the above stuffing. Sew up and put in a baking pan with a 
slice of pickled pork, a bit of onion, salt and dripping or butter. Pour 
in enough water to prevent burning. Bake half or three-quarters of an 
hour, basting frequently. Remove the fish carefully to a platter. Pour 
enough water in the pan for gravy. Season with pepper and salt and 
thicken to the consistency of cream— pour over the fish, add a few slices 
of lemon and a few sprigs of parsley„ 



FISH, FROGS AND EELS. iig 

Boiled Fisb. 

Sew up the fish in a piece of clean net, fitted to its shape. Heat 
slowly, then boil eight minutes, at least, to the pound, quite fast Un- 
wrap, and pour over it a cup of drawn butter. 

Cod Fish Cakes. 

First boil soaked cod, then chop it fine, put to it an equal quantity 
of potatoes boiled and mashed; moisten it with beaten eggs or milk, and 
a bit of butter and a little pepper; form it in small, round cakes, rather 
more than a half inch thick; flour the outside, and fry in hot lard or beef 
drippings until they are a delicate brown ; fry gently, in boiling hot lard 
when they are put in; when one side is done turn the other. 

Halibut steak a la Flamande, 

Take a halibut steak an inch and a half thick, wash and wipe it dry. 
Butter the bottom of a roasting pan, sprinkle it with chopped onion, salt 
and pepper; put the fish on top of this, brush it over with the yolk of an 
^gg, sprinkle thickly with chopped onion, parsley, salt and pepper, pour 
over it a teaspoonful of lemon juice, cover with a tablespoonful of butter 
cut into small bits and bake in a moderate oven thirty minutes. Serve 
on a hot dish, with Bechamel sauce and garnish with slices of lemon and 
parsley. 

Boiled Sbrimps, 

Wash and boil the same as crabs. When cold, twist the body and 
tail shells apart, carefully, so as not to break the meat, which remove in 
one piece. Serve same as crabs. 

Dried or Smoked Salmon. 

Cut the fish down the back, take out the entrails, and roe, scale it, 
and rub the outside and in with common salt, and hang it to drain for 
twenty-four hours. 

Pound three ounces of saltpetre, two ounces of coarse salt and two 
of coarse brown sugar; mix these well together, and rub the salmon 
over every part with it; then lay it on a large dish for two days; then 
rub it over with common salt, and in twenty-four hours it will be fit to 
dry. Wipe it well, stretch it open with two sticks, and hang it in a 



FISH, FROGS AND EELS. 
1 20 ^ 



chimney, with a smothered wood fire, or in a smoke house, or in a dry, 
cool place. Shad done in this manner are very fine. 

Planked Shad. 

This is the very best way of cooking shad : The plank should be 
three inches thick, two feet long, one and a half feet wide and of well- 
seasoned hickory or oak. Pine or soft wood gives the fish a woody taste. 
Take a fine shad just from the water, scale, split it down the back, clean 
it, wash well and immediately wipe dry. Dredge it with salt and pepper. 
Place the plank before a clear fire to get very hot. Then spread the 
shad open and nail it, skin side next to the hot plank, with four large- 
headed tacks. Put it before the fire with the large end down ; in a few 
minutes turn the board so that the other end will be down, and do this 
every few minutes until the fish is done. To tell when it is done pierce 
it with a fork ; if the flesh be flaky it is done. Spread with butter and 
serve on the plank, or draw the tacks carefully and slide the shad on to 
a hot dish. 

The whitefish caught in the lakes are excellent when cooked like 
planked shad. 

How to Cure and Smoke Shad, etc. 

Scale, cut the fish up the back, clean, and take out the roe. Wipe 
the fish with a damp cloth but do not wash them. To twenty pounds 
of fish allow i pint of salt, i pint brown sugar and i ounce of saltpeter. 
Mix these all well together. Rub the fish well inside and out with this 
mixture. Put one fish over the other with a board on top, and on this 
place heavy weights to press them down. Allow them to remain so for 
sixty hours, then drain them, wipe dry, stretch open and fasten with 
small pieces of stick. Smoke them for five days in a smokehouse or in a 
box, or some such place, over a smothered wood fire. 

Whitefish, salmon and other large fish may be smoked in the 
same way. 

Chowder. 

Cut some slices of pork very thin, and fry them out dry in the din- 
ner-pof, then put in a layer ©f fish cut in slices on the pork, then a layer 
of onions, and then potatoes, all cut in exceedingly thin slices; then 
fish, onions, potatoes again, till your materials are all in, putting some 



4 



FISH, FROGS, AND EELS. X2i 

salt and pepper on each layer of onions; split some hard biscuits, dip 
them in water, and put them round the sides and over the top; put in 
water enough to come up in sight; stew for over half an hour, till the 
potatoes are done; add half a pint of milk, or a teacup of sweet cream, 
five minutes before you take it up. Remove the bones if you can as 
it is much better. 

Fish a la Reine. 

One pound of cold boiled fish, i tablespoonful of butter, I table- 
spoonful of flour, half a pint of milk or cream, yolk of i egg, 3 chopped 
mushrooms, i tablespoonful of chopped parsley, salt and pepper to taste. 
Pick the fish into small pieces. Put the butter in a frying pan, and when 
melted, add the flour, mix, then add the milk and stir constantly until it 
boils. Add the fish, mushrooms, salt and pepper, and stand the frying 
pan over the teakettle until the fish is thoroughly heated. Now beat 
the yolk of the egg lightly, add it and the parsley, mix all carefully 
together, and serve at once in paper cases or shells. 

Cusk a la Creme. 

One pint of pieces of cold cooked fish, yolks of 2 eggs, i pint of 
milk, I blade of mace, i bay leaf, i sprig of parsley, i small piece of 
onion, i tablespoonful of butter, 2 tablespoonfuls of flour. Put the milk 
on to boil in a farina boiler, add to it the mace, onion, parsley and the 
bay leaf. Rub the butter and flour together and stir into the milk when 
boiling, cook two minutes, add the well-beaten yolks of the eggs, take 
from the fire, and strain. Add salt and pepper to taste. Put a layer of 
this sauce in the bottom of a baking dish, then a layer of the fish, then 
another layer of the sauce, and so on until all is used, having the last 
layer sauce. Sprinkle the top lightly with bread crumbs and put in the 
oven until a nice brown. Serve in the same dish. 

This may also be served in individual dishes. (Philadelphia style.) 

Salmon Cutlets. 

Cut the slices one inch thick, and season them with pepper and 
salt ; butter a sheet of white paper, lay each slice on a separate pfece, 
with their ends twisted ; boil gently over a clear fire, and serve with 
anchovy or caper sauce. When higher seasoning is required, add a few 
chopped herbs and a little spice. 



ST 



FISH, FROGS AND EELS. 



Codfish Batts. 

Shred cold boiled codfish very fine, add to it an equal quantity, (or 
even more), of mashed potatoes. Moisten with i beaten tgg, or 2 or 3 
tablespoonfuls of sweet milk. Season with pepper and a little butter. 
Make small flat cakes, flour and fry brown in hot dripping or lard. A 
more delicate dish is made by dipping the balls in beaten egg, then in 
bread crumbs and drop in boiling lard, fry like fritters or croquettes. 
This is a more healthful method, as less lard is absorbed. Some cooks 
add a dash of sage or thyme to the seasoning. This is a very nice 
breakfast dish. 

Baked Canned Salmon. 

I can salmon, i cup drawn butter. Shred the salmon carefully, re. 
moving the bones. Season with pepper. Pour into a buttered pudding 
dish. Cover yi inch deep with fine bread crumbs, cover and bake fifteen 
minutes, then uncover and let it browa This dish may be made with 
cold boiled salmon. 

Boiled Codfish and Oyster Sauce. 

Take a fresh cod, lay it in cold, salted water half an hour, then put 
it into a bag made of cloth, and dredged with flour; sew up the end and 
/ut the fish into boiling water, slightly salted. Some like the flavor of 
a few cloves or peppers added to the water. This will require cooking 
quite a little time, and in order to test whether it is thoroughly done, 
pull on the fins gently, and if they come out easily, the fish is done. 
Remove the bag carefully so as not to break the fish, lay on the 
platter, and garnish with oyster sauce made in the following manner: 

Oyster Sauce for the above. 

Take one-half pint of oysters, add a half cup of water, and scald in 
a farina boiler. Take out the oysters and season the liquor with salt, 
pepper and butter. Add to this a cup of milk containing a half tea- 
spoonful of flour; let come to a boil, add the oysters, and send to the 
table in a gravy dish. The fish can be garnished with slices of hard 
boiled eggs if desired. 

Cream Codfish (Salt). 

Take a piece of salt codfish; shred in small pieces and squeeze out 
once or twice with cold water; then pour on milk and cream, let come to 



FISH, FJiOGS AND EELS. 1 23 

a boil, and thicken with butter, into which has been stirred a half-tea- 
spoon of flour; let come to a boil, then stir into this a beaten egg. This 
can be served alone on the platter by itself, or poured over toast. It is 
excellent for breakfast with baked potatoes. 

Stewed Carp. 

Scale the fish, cut off the head, tail and fins. Mix i tablespoonful 
of salt, half a teaspoonful of pepper and a quarter of a teaspoonful of 
mace together, and rub the carp inside and out with it. Stand it in a 
cold place for one and a half hours. Then put it into a kettle, as for 
boiled fish, and cover it with boiling water; add i small onion, a sprig of 
parsley and one teaspoonful of sweet marjoram; let this simmer ten 
minutes to every pound. When done, dish and serve with cream 
sauce. 

Eels a la Tartare. 

Two pounds of eels, i carrot, i onion, a little flour, i glass of sherry; 
aalt, pepper, and nutmeg to taste; bread-crumbs; i G.gg, 2 tablespoonsful 
of vinegar. 

Rub the butter on the bottom of the stew pan; cut up the carrot 
and onion, and stir them over the fire for five minutes; dredge in a little 
flour; add the wine and seasoning, and boil for half an hour. Skin and 
wash the eels, cut them into pieces, put them to the other ingredients, 
and simmer till tender. When they are done take them out, let them 
get cold, cover them with Qgg and serve. 

Fried Eels. 

After cleaning the eels well, cut them in pieces two inches long; 
wash them and wipe them dry; roll them in wheat flour or rolled cracker, 
and fry as directed for other fish, in hot lard or beef dripping, salted. 
They should be browned all over and thoroughly done. 

Eels are sometimes dipped in batter and then fried, or into ^gg and 
bread crumbs. Serve with crisped butter. 

FROGS. 
Fried Frogs. 

The hind legs of frogs are the only part used as food. They are 
usually sold skinned in the markets; but if you get them out of town, 



124 FISH, FROGS, AND EELS, 



they must be skinned and thrown into boiling water for five minutes. 
Take out and put them in cold water until cold, then wipe dry. Season 
with salt and pepper, dredge with flour and fry a nice brown in butter. 
Serve with fried parsley around them, or with cream sauce. (Palmer 
House). 

Stewed Frogs. 

One dozen frogs, i tablespoonful of butter, i tablespoonful of flour, 
one-half pint of stock, yolk of i ^gg, salt and pepper to taste. Prepare 
the frogs same as for frying. Put the butter in a frying pan; when 
brown add the flour, mix until smooth, add the stock and, when It boils, 
throw in the frogs and simmer ten minutes ; add salt and pepper, take 
from the 5re, add the beaten yolk and serve at once. 



I 







il 



MEA T AND FISH SA UCES AND GRA VIES. 1 25 



MEAT AND FISH SAUCES AND 
GRAVIES. 




Cream Sauce. 

One tablespoonful of flour, half pint of cream or milk, i table- 
spoonful of butter, half teaspoonful of salt, 2 dashes of pepper. Melt 
the butter, being careful not to brown it; add the flour, mix until 
smooth ; then add the cream or milk, stir continually until it boils ; add 
salt and pepper, and use at once. If you are not quite ready to use it, 
stand it over boiling water to keep warm, stirring frequently to prevent 
a crust from forming on the top. 

This sauce may be used with lobster chops, sweetbreads, chicken 
chops, and other similar dishes. 



1 26 J^SA T AND FISH SA UCES AND GRA VIES. 



Drawn Butter, 

Two tablespoonfuls of butter, i tablespoonful of flour, half pint of 
boiling water, half teaspoonful of salt. Mix the butter and flour to a 
smooth paste in a bowl, place the bowl over the fire in a pan of boiling 
water, add the half pint of boiling water gradually, stirring all the while 
until it thickens ; add the salt. Take from the fire and use immediately. 
The great point in preparing drawn butter is to take from the fire as 
soon as it thickens. For this sauce it is very essential to have good 
butter. Serve with asparagus, boiled fish, cauliflower, etc. 

Caper Sauce. 

Make a drawn butter, according to the recipe given, add to it one 
large tablespoonful of capers. 

This is nice served with boiled mutton or fish. 

Mint Sauce, 

Mix one tablespoonful of white sugar to half a teacup of good vine- 
gar; add 2 tablespoonsful of mint and let it infuse for half an hour in a 
cool place before sending to the table. Serve with roast lamb or mutton. 

Onion Sauce, 

Peel I dozen small onions, put them in a saucepan, cover with boil- 
ing water, add a teaspoonful of salt, and boil half an hour, then drain and 
press through a fine sieve. Make a white sauce, add the onions to it, 
let it boil up once, and it is ready for use. 

This is nice with boiled fowl. 

Egg Sauce, 

Chop two hard boiled eggs quite fine, the white and yelk s'^parately, 
and stir it into the sauce before serving. This is used for boiled fish or 
vegetables. 

Cbili Sauce, 

Twenty.four large ripe tomatoes, 7 white onions, medium size, 2 
small green peppers — all chopped fine; 5 cups vinegar; 2 tablespoons 
salt, I cup sugar— heat vinegar and sugar, add the other ingredients, 
boil I hour; seal up. Spices may be added, if liked — about a tablespoon 
each of allspice and cinnamon, less of cloves. 



MBA T AND FISH SA UCES AND GRA VIES. 1 2 7 

Brown Sauce No. /. 

One tablespoonful of butter, half pint of stock, i tablespoonful of 
rlour, half teaspoonful of onion juice, half teaspoonful of salt, eighth 
teaspoonful of white or black pepper. Melt the butter, stir until a dark 
brown, add the flour, mix well ; add the stock, and stir continually unti^ 
it boils ; add onion juice, salt and pepper, and it is ready to use. 

Brown Sauce No. 2. 

One-quarter pound of bacon, i tablespoonful of flour, i tablespoonful 
of Worcestershire sauce, half pint stock, i tablespoonful of mushroom 
catsup, I tablespoonful of sherry, if you use wine, salt and pepper to 
taste. Slice the bacon, put it in a frying pan and try out all the fat. 
Take out the bacon, add the flour, stir until smooth ; add the stock, stir 
continually until it boils; add the Worcestershire sauce, mushroom 
catsup, salt and pepper ; take from the fire, and add the wine. 

Sauce for Game. 

Half a tumbler of currant jelly, half a tumbler of port wine, half a 
• .abler of stock, half a teaspoonful of salt, two tablespoonfuls of lemon 
uice, four cloves, a speck of Cayenne. Simmer the cloves and stock 
coorether for half an hour. Strain on the other ino^redients, and let all 
melt together. Part of the gravy from the game may be added to it. 
Let boil up, pour over the game and garnish the platter with pars- 
ley tops and sliced lemon— serve hot—to be served with mashed 
potatoes. 

Bread Sauce. 

Half pint grated bread crumbs, i pint sweet milk, and i onion ; boil 
until the sauce is smooth, take out onion and stir in 2 spoons butter with 
salt and pepper ; boil once, and serve with roast duck or any kind of 
game. 

Sauce Taftare, 

Half pint of mayonnaise dressing, 3 olives, i gherkin, i table- 
spoonful of capers. Chop the olives, gherkin, and capers very fine, add 
them to the dressing, and it is ready for use. You may add a half tea- 
spoonful of powdered coriander seed, or i tablespoonful of tarragon 
vinegar. Serve with smelts, lobster chops, or cold meat dishes. 



MEAT AND FISH SAUCES AND GRAVIES. 



Mushroom Sauce. 

Make brown sauce No. 2, and add to It I pint of fresh or canned 
mushrooms; if the first, simmer gently for fifteen minutes; if the latter, 
only five. Take from the fire and add the wine, if you use it. The fat 
must be very brown before adding the flour, or the sauce will be mud- 
dled. Serve with broiled steak, fillet, veal cutlets, and other similar 
dishes. 

Currant Jelly Sauce, 

Make brown sauce No. i, and add to It 4 tablespoonfuls of currant 
jelly; let it boil up once, and it is ready to use. 
This Is served with game. 

Curry Sauce. 

Add I teaspoonful of curry powder and i teaspoonful of onion juice 
to the recipe for drawn butter. 

Green Tomato Soy, 

Two gallons green tomatoes sliced, 1 2 large onions sliced, 2 quarts 
vinegar, i quart sugar, 2 tablespoons each of salt, spoon of anchovy 
sauce (or a teaspoon of essence), a pinch of salt, cayenne, and pounded 
mace, and the sifted spawn. Mix well, add the lobster, heat till near 
boiling. 

/4pple Sauce, 

Peel, quarter and core rich, tart apples; put to them a very little 
water, cover them and set them over the fire; when tender mash them 
smooth, ^nd serve with roasted pork, goose, or any other gross meat. 

Anchovy Sauce. 

After soaking 2 anchovies In cold water for 2 hours, put them In a 
pint of cold water in a stewpan, and let simmer until the fish are dis- 
solved. Strain the water, add 3 tablespoons vinegar and a cup of melted 
butter. Let simmer 15 minutes longer. Serve with boiled fish or meat. 

Anchovy Sauce — Of the essence. 

Stir 2 tablespoons of anchovy essence Into a cup of melted butter. 
Season with a pinch of cayej??^ ^\nd mace. Let boil up for one or two 
minutes. 



MEAT AND FISH SAUCES AND GRAVIES. 1^29 

Cranberry Sauce. 

One quart of cranberries, 2 cupfuls sugar and a pint of water; wash 
the cranberries, put on the fire with the water in a covered saucepan; 
stew together over a moderate but steady fire. Be careful to cover and 
not to stir the fruit, but occasionally shake the vessel, or apply a gentler 
heat if in danger of sticking or burning. If attention to these partic- 
ulars be given, the berries will retain their shape to a considerable extent, 
which adds greatly to their appearance on the table. Boil from five to 
seven minutes, remove from fire, turn into a deep dish and set aside to 
cool. If to be kept, they can be put up at once in air-tight jars. Or, 
for strained sauce, one and a half pounds of fruit should be stewed in 
one pint of water for ten or twelve minutes, or until quite soft, then 
strained through a colander or fine wire sieve, and three-quarters of a 
pound of sugar thoroughly stirred into the pulp thus obtained; after 
cooling it is ready for use. Serve with roast turkey or game. When 
to be kept for a long time without sealing, more sugar may be added, 
but its too free use impairs the peculiar cranberry flavor. 

Oyster Sauce, 

Take a pint of oysters, and save out a little of their liquor. Put 
them with their remaining liquor and some mace and nutmeg, into a 
covered saucepan, and simmer them on hot coals about ten minutes. 
Then drain them. Oysters for sauce should be large. Having prepared 
in a saucepan some drawn or melted butter (mixed with oyster liquid 
instead of water), pour it into a sauceboat, add the oysters to it, and 
serve it up with boiled poultry, or with boiled fresh fish. Celery, first 
boiled and then chopped, is an improvement to oyster sauce. 

Caper "Butter, 

One tablespoon chopped capers, I tablespoon butter, I saltspoon 
salt, a pinch of pepper. Serve with boiled fish. 

TDrawn Butter Sauce. 

Half cup butter, dessertspoon of flour rubbed well together. Put 
into a saucepan with one cup water or stock. Cover and set in a larger 
vessel of boiling water. Keep moving the saucepan. Season with salt 
and pepper. When thoroughly mixed, take off. Do not let boil. 

9 



M£AT AND FISH SAUCES AND GRAVIES. 



Celery Sauce. 

Mix two tablespoons of flour with half a teacup of butter; have 
ready a pint of boiling milk; stir the flour and butter into the milk; take 
three heads of celery, cut into small bits, and boil for a few minutes in 
water, which strain off; put the celery into the melted butter, and keep 
stirred over the fire for five or ten minutes. This is very nice with 
boiled fowl or turkey. 

Governors Sauce, 

One peck green tomatoes, four large onions, six red peppers, one 
teacup grated horseradish, one teaspoon Cayenne and one of black pep- 
per, one teaspoon mustard, half cup sugar; slice the tomatoes and 
sprinkle one teacup salt on and lay all night; drain well in the morning, 
then simmer all together till cooked through. 

Shad Roe Sauce* 

Wash 2 shad roes well in cold water. Put them in a small sauce- 
pan, add a teaspoonful of salt, cover with boiling water; put the lid on 
the saucepan, and simmer gently for fifteen minutes. Drain, remove 
the outer skin, and mash fine. Make a white sauce, add the roe grad- 
ually to it, boil up once, and it is ready for use. 

Serve with baked shad. 

Champagne Sauce. 

Make brown sauce No. i, omitting the onion juice; take from the 
fire, add i gill of champagne. 

This is suitable for game. It may be varied by adding i gill of 
port wine instead of champagne. 

Parsley Sauce, 

Make a drawn butter as directed, dip a bunch of parsley into boiling 
water, then cut it fine, and stir into the drawn butter a few minutes be- 
fore taking it up, 

/Asparagus Sauce, 

Boil 12 tender heads of asparagus in a very little salted water. 
When done, drain and chop. Have ready a pint of drawn butter, with 



MEAT ANJ^ FISM SAUCES AND GRAVIES. 



13 



2 raw eggs beaten into it, add the cooked asparagus, and season with 
salt and pepper, squeezing in the juice of hah^ a lemon. The butter 
must be hot, but do not cook after adding the asparagus. This accom- 
panies boiled fowls, stewed fillet of veal, or boiled mutton. 

Mushroom Sauce, 

About \ pint of button mushrooms, or an equal bulk of mushroom 
flaps, wiped carefully and cut into small pieces. Put into a cup of boil- 
ing water with a tablespoon of butter, and pepper and salt to taste. Let 
simmer very gently for 10 minutes. Then thicken with a tablespoon of 
flour mixed with a tablespoon of butter. Add the juice of half a lemon. 
Serve with roast meats. 

French Mustard, 

Two tablespoonsful prepared mustard, one of granulated sugar; add 
to this two-thirds teacup of vinegar, a little at a time, working it all into 
a smooth paste. Place over the stove and cook three or four minutes 
stirring all the while. This mustard is a great improvement over plain 
mustard that is not cooked. 

Tomato Sauce. 

Can be cheaply made either from fresh tomatoes or canned. Take 
a quart of ripe tomatoes, put over the fire in a stewpan, and slice into it 
one lemon and a little pepper and salt; simmer twenty minutes, then 
strain through a sieve. Melt in another pan a lump of butter and as it 
melts stir in a tablespoonful of flour. When brown, add the tomatoes 
and it is ready for the table. 

Currant Jelly Sauce. 

Three tablespoonsful of butter, one onion, one bay leaf, one sprig 
of celery, two tablespoonsful of vinegar, half a cupful of currant jelly, 
one tablespoonful of flour, one pint of stock, salt and pepper. Cook the 
butter and onion until the latter begins to color. Add the flour and 
herbs. Stir until brown; add the stock, and simmer twenty minutes. 
Strain, and skim off all the fat. Add the jelly, and stir over the. flr^s 
until it is melted. Servd with game. 



132 



M£AT AND FISH SAUCES AND GRAVIES. 



To Prepare Horseradish for Winter. 

In the fall, mix the quantity wanted in the following proportions: 
A coffee cup of grated horseradish, 2 tablespoons white sugar, half a 
teaspoon salt, and a pint and a half cold vinegar; bottle and seal. To 
make horseradish sauce, take 2 tablespoons of the above, add i dessert- 
spoon olive oil (or melted butter or cream), and i of prepared mustard. 




^HBLL FISH, 



tl: 



SHELL FISH, 




OYSTERS CRABS, LOBSTERS, CLAMS, SHRIMPS, 
AND TURTLES. 

" Blessed if I don't think that ven a man's werry poor he rushes out of his lodgings 
and eats oysters in reg'lar desperation." — Fickwick Fapers. 

Oysters. 

The ease with which they are prepared for the table, an4 the great 
variety of ways in which they may be cooked and served, make them a 
great favorite with housekeepers. 

R comes too seldom in the yearly calendar for the lover of the 



34 SHELL FISH. 



oyster. But it is nevertheless a fact that they are in season only from 
September to May. 

Oysters in the shell must be kept in a cool cellar, and occasionally 
sprinkled with salt water. When fresh, the shell is firmly closed ; if 
open, the oyster is dead and unfit for use. For the freshness of canned 
oysters it is necessary to trust to the dealer, but never buy cans the sides 
of which are swollen. In preparing them for cooking or for the table, 
carefully remove all bits of shell. Never salt oysters for soups or stews 
till just before removing them from the fire, or they will shrivel up and 
be hard, and do not add butter. In frying, a little baking-powder added 
to the cracker dust or corn-meal in which they are rolled will greatly 
improve them. Roasting in the shell preserves the natural flavor. 
Always serve immediately after cooking, no matter what method 
is used. 

Raw Oysters. 

Blue Points are nicest for serving raw, as they are small and fat, and 
are considered the finest in the market. 

Saved in a Block of Ice. 

Take a perfectly clear block of ice, weighing about ten pounds. 
Heat a flat-iron, and with it mark out the space to be melted, leaving a 
wall about an inch and a half thick. Reheat the iron and with it melt 
the ice in the center of the block ; heat again, and continue the oper- 
ation until you have a perfectly square cavity, leaving the bottom and 
sides about one and a half inches thick. Empty all the water carefully 
out, fill the cavity with freshly opened oysters. Fold a napkin and place 
it on a large flat dish ; stand the ice on this, and garnish the dish with 
smilax and nasturtium flowers ; here and there, among the smilax, lemon 
quarters may be placed. 

In large cities, ice moulds of different varieties are frozen to order 
and furnished by caterers. 

Sewed on the Half-sheU. 

Allow six oysters to each person. Wash the shells well ; open 
them carefully ; take off the upper shell, detach the oyster from the 
under shell, but leave it there. Put six on an oyster or round plate, and 
serve with a piece of lemon in the center of the dish. (Boston Oyster 
House, — Chicago). 



SHELL FlSSt T35 



Stewed Oysters {in Milk and Cream). 

Take one quart of oysters and pour off the liquor. Add to the 
liquor a teacup of hot water, a little salt and pepper, and place in a 
farina boiler over a hot fire. When it comes to a boil, add the oysters 
and again let it come to a boil or until they ruffle. Add a teaspoonful 
of butter and a pint of rich milk, or better still, half milk and half cream. 
Serve at once. If desired, a few crackers can be crumbled in the cream, 
over which the oysters can be poured. 

Stewed Oysters, No. 2. 

Some people do not like milk or cream in oysters. In such a case, 
put over the stove a quart of water in the stew-pan and let come to a 
boil; then add as much oysters and liquor as desired, season, let come 
to a boil, and serve at once. 

Pan Oysters, No, /. 

Put twenty-five oysters in a colander and wash by pouring cold 
water over them ; allow them to drain ten minutes; do not save either 
the water or liquor. Put an iron frying pan over a quick fire to heat ; 
as soon as it is hissing hot, throw in the oysters and shake and stir until 
they boil; then add salt, pepper, and a piece of butter the size of a large 
walnut. Serve in a hot dish immediately. 

These are very nice, retaining all the natural flavor of the oyster. 

Oysters Fried in Batter, No. /. 

Ingredients. — One-half pint of oysters, 2 eggs, one-half pint of milk, 
sufficient flour to make the batter; pepper and salt to taste; when liked, 
a little nutmeg; hot lard. 

Scald the oysters in their own liquor, beard them, and lay them on 
a cloth to drain thoroughly. Break the eggs into a basin, mix the flour 
with them, add the milk gradually, with nutmeg and seasoning, and put 
the oysters in a batter. Make some lard hot in a deep frying pan; put 
in the oysters, one at a time; when done, take them up with a sharp- 
pointed skewer, and dish them on a napkin. Fried oysters are fre- 
quently used for garnishing boiled fish, and then a few bread-crumbs 
should be added to the fJous* 



136 SHELL FISH. 



Oyster Cocktail, 

Open half dozen small oysters and drop them, with their juice, into 
a deep oyster cocktail glass, add a little lemon juice, three drops of 
Tobasco saucCj a teaspoonful of Worcestershire sauce; mix well and 
serve. Horse-radish may be served on the side. Lettuce or cucumber 
sandwiches, size of a dollar, may be served with this course. 



Broiled Oysters. 

Select the oysters carefully — the plump, fat ones are thfe best^— dry 
on a towel. Take a double wire gridiron, rub thofoughly with the best 
butter. Spread the oysters carefully on one side of the gHdirdn and 
fold the other down upon them. Have a cleaf fire. Bfoil quickly, first 
on one side and then the other, turning but once. Season with salt and 
pepper. Melt a little butter. Serve the oysters with this. Garnish 
the dish with olives and parsley, and serve instantly. 

Boston Oyster Pie, 

Take a quantity of oysters, put in a saucepan and cook in their own 
liquor, or, if necessary, add a little water ; boil three or four medium- 
sized potatoes until done, then cut in slices; line a pudding dish half way 
up its sides with puff paste, turn a small teacup bottom up in the middle 
of the dish to keep up the top crust, put in first a layer of oysters and 
then a few potatoes, season with bits of butter and a little salt and 
pepper and dredge with flour; add another layer of oysters, and so on 
till the dish is filled; add the liquor in which the oysters were cooked. 
There should be as much liquid as for chicken or other meat pie. Cover 
with top crust, cut places for steam to escape, and bake three-fourths of 
an hour 

Red Herrings or Yarmouth Bloaters, 

The best way to cook these is to make incisions in the skin across 
the fish, because they do not then require to be so long on the fire, and 
will be far better than when cut open. The hard roe makes a nice relish 
by pounding it in a mortar, with a little anchovy, and spreading it on toast. 

If very dry, soak in warm water, one hour before dressing. 



SHELL FISH. 



'37 



Oyster Croquettes. 

One quart of oysters, i cup of cream or milk, i tablespoonful of 
butter rubbed in 2 tablespoonfuls of flour. Pepper and salt to taste. 

Heat the cream; when it boils, add the butter and flour, stirring 
constantly; when perfectly smooth add the oysters and seasoning. Cook 
five minutes; when cold roll Into croquettes. When perfectly firm dip 
in beaten ^ggy roll in cracker crumbs and fry in boiling fat Garnish 
with sliced lemons. 

Oyster Fritters. 

Twenty-five oysters, 2 eggs, i cup of milk, i teaspoonful of salt, 2 
dashes of black pepper, 2 cupfuls of flour, one-half teaspoonful of baking 
powder 

Drain the oysters and strip them with your fingers to remove any 
pieces of shell that may have been left on them. Chop them fine. 
Beat the eggs all together until very light, add to them the milk, then 
the flour and salt, and beat until perfectly smooth; add the oysters (free 
from all liquor), and the baking powder; mix well, and drop by spoon- 
fuls in boiling oil or fat; when browned on one side, turn and brown on 
the other. When done, take out with a skimmer, as it makes them very 
heavy to pierce them with a fork. 

Mock Oysters. 

Grate corn, while green and tender, with a coarse grater, into a 
deep dish. To every pint of pulp allow 2 eggs, 2 heaping teaspoonfuls 
of flour, half teaspoonful of salt, i dash of cayenne, i dash of black 
pepper. Beat the eggs separately; add first the yolks and then the whites 
to the corn, mix gently, add the salt, cayenne pepper and flour; mix again. 
Put 2 tablespoonfuls of lard or butter in a frying pan; when hot, drop 
the mixture by spoonfuls into it; when brown on one side, turn and 
brown the other. Serve very hot. 

Oysters on Toast, 

Take a quart of oysters and put in a stew-pan, set them where they 
will boil up. Salt, pepper and butter to your taste. Have ready nicely- 
browned toast, previously moistened in boiling water, and well buttered. 
Arrange this in a dish and pour over it the boiling oysters, and serve at 
once. If this gravy is too rich, add a little milk to the oystet" liquor. 



1%^ 



smp:ll Fisff. 



Scalloped Oysters, 

Butter an oyster scallop or pudding dish. Put in a layer of bread 
crumbs with bits of butter, then a layer of oysters, season with pepper 
and salt. Repeat this until the dish is full, leaving a layer of crumbs 
with bits of butter on the top. Mix the liquor with milk or cream. 
Pour over the top. Bake twenty minutes. When done, if not suffi- 
ciently browned, heat a shovel very hot and hold over the top until it is | 
a rich brown, or uncover the dish and brown in the oven. 



Fricassee of Oysters. 

One large tablespoonful of butter, i large tablespoonful of flour, 
yi pint of milk, yolks of two eggs, x teaspoonful of chopped parsley. 
Salt and pepper to taste. 

Boil the oysters in their own liquor. Put the butter in a frying, 
pan, and, when melted, add the flour; mix until smooth; now add the 
milk, stir until it boils; add the oysters and a half cup of the liquor, salt 
and pepper, and stir again until it boils. Take from the fire, add the 
yolks of the eggs lightly beaten, and the parsley; serve at once, 

Turkey Wings with Oyster Dressing, 

Take the wings of several fowls, or if in a small family and you do 
not wish to order several turkeys, other parts of the fowl can be used 
instead. Cut up in small pieces and boil as you would chicken, until 
thoroughly done. In another sauce pan on the stove have ready one 
quart of oysters, which have come to a boil in their own liquor; add to 
the oysters one cup of rich milk, or half milk and half cream, season 
with salt, pepper and batter, let come to a boil and pour this in with the 
turkey, an ^ let all boil up together. Thicken with one tablespoonful of 
butter into which has been stirred two tablespoonfuls of flour; let come 
to a boil and serve. This served at lunch is excellent, or a fine appe- 
tizer for dinner. Pieces of turkey left over from the dinner can be used 
up in this way, and really makes a very palatable dish. 

Oyster Filling for Potiltry. 

A sixteen pound turkey will require 25 oysters, i tablespoonful of 
chopped parsley, i teaspoonful of sweet marjoram, i quart of stale bread 



i 



SiJ^BtL Pim. 1.59 



crumbs, i tablespoonful of butter, i teaSpoonful of salt, pepper to taste. 
Drain the oysters, wash them in cold water and drain again. Mix the 
crumbs, salt, pepper, parsley and sweet marjoram together; add the 
butter, melted, and then the oysters, and it is ready for use. 

CRABS. 

Crabs, like oysters, are sold alive, or boiled ; they should be heavy 
for their size. 

To Boil Crabs. 

Take i dozen heavy crabs and boil, the same as lobster, for three- 
quarters of an hour. When done and cold, twist off the claws, take off 
the upper shells and remove the spongy substance on the outside. See 
that the under part is free from sand. Arrange them nicely on a flat 
dish, garnish with parsley and serve with them oil, vinegar, salt and 
pepper, allowing each person to dress his own. 

Deviled Crabs. 

Twelve nice, heavy crabs, half pint of cream, 2 tablespoonfuls o! 
!lour, one-quarter of a nutmeg grated, i tablespoonful of salt, i table- 
spoonful of butter, i tablespoonful of chopped parsley, yolks of 4 hard- 
boiled eggs, salt and cayenne to taste. Put the crabs in warm water, 
add the salt and put the kettle over a brisk fire. Boil thirty minuter. 
Take up and drain ; break off all the claws, separate the shells, remove the 
spongy fingers, and the stomach, which is found under the head. Pick 
out all the meat. Put the cream on to boil ; rub the butter and flour 
together and add to the t^oiling milk ; stir, and cook for two minutea 
Take from the fire and add the crab meat, the yolks of the hard-boiled 
eggs mashed fine, the parsley, the nutmeg, salt and cayenne. Clean the 
upper shells of the crabs, fill them with the mixture, brush over with 
beaten Qgg, cover with bread crumbs and put in a quick oven to brown ; 
or better, put them in a frying-basket and plunge into boiling fat or oil 
until a nice brown. (Atlantic City style.) -^ 

Scolloped Crabs. 

Pick out all the meat of the crab and mix thoroughly; add to it 
one- third its quantity of bread crumbs, a good lump of butter, divided 
into little bits; season with salt and pepper, a dusw of grated nutmeg 



140 SHELL FISH. 



f 



and a dessertspoonful of vinegar or lemon juice sprinkled over the mass. 
Mix all equally together. Clean oiit the bottom shell of your crab, and 
fill it with the mixture; what is left you may put i scallop-shells or 
tins. Set them into a moderately hot oven. When hot through and 
slightly browned on the surface they are fit to serve on a dish covered 
with a napkin, the crab-shell in the middle and the scallop-shells around 
it, garnished with sprigs of parsley. 

Crcihs {Soft Shell). 

Crabs may be boiled the same as lobsters. By many tney are con- 
sidered a great delicacy. There are several ways of cooking them: one 
is by frying, another by stewing, and g. good way is in the following 
manner: Wash and wipe the crabs dry, dip them ip begten egg and 
then in bread crumbs which have been well seasoned with salt and pepf 
per; fry in boiling lard for ten minutes. When dpnp, drain a morn^nt 
and arrange on the platter and garnish with parsle}^ Cr^bs are i^snajly 
cooked alive when fried in this manner. 

Lobster ^th Cecil Sauce* 

Take a can of lobster; cnt the meat into small pieces, Put a table- 
spoonful of butter into a frying pan, and when melted add i tablespppn- 
ful of flour; mix until smooth, add i gill of cream, i gill of stocli, and 
stir constantly until it boils; add the lobster, salt and pppper to ta^te, 
Heat thoroughly, take from the fire, add the beaten yolk of i ^ggy and 
a tablespoonful of chopped parsley. This may be served in paper cases 
or individual dishes. 

foiled Lobster* 

These crustaceans are usually sold ready-boiled. When served, 
crack the claws and cut open the body, lay neatly on a napkin-covered 
dish, and garnish with a few sprigs of parsley. Lobster so served is 
usually eaten cold. 

Curried Lobster* 

Pick out the meat of two red lobsters from the shells into a shallow 
saucepan, in the bottom of which has been placed a thin "lice of tasty 
ham, with a little Cayenne pepper and a teaspoonful of salt. Mix up 
half a cupful of white soup and half a cupful of cream and pour oyer tlie 



SHELL FISH. j^i 



meat. Put it on the fire and let it simmer for about an hour, when you 
will add a dessertspoonful of curry, and another of flour rubbed smooth 
in a little of the liquor taken out of the pot; in three minutes the curry 
will be ready to dish. Some add a dish of lemon to this curry (I don't), 
and the cream can be dispensed with if necessary. Put a rim of well- 
boiled rice round the dish if you like, or serve the rice separately. 
Canned lobsters can be used if preferred. 

Scolloped Lobster. 

Line the bottom of a pudding dish with cracker or stale bread 
crumbs; then put in a layer of lobsters seasoned with salt, pepper and 
butter, and so on until the dish is full, having the top layer of crumbs. 
Lay small lumps of butter over the top, pour over half a pint of creamj 
set it in the oven and bake half an hour. Servf at once. 



CLAMS. 

There are two varieties of clams, the small sand or little necks, and 
the mud clams or quahaugs. The first are very much the best, and are 
in season almost the whole year. 

Clam Chowder (Delicious), 

Take one bucket of clams and remove the shells. This can be done 
by pouring on boiHng water and let stand a few minutes. The shells 
will then open and the clams can be easily taken out. Have ready a 
half teacup of salt pork, cut up fine, the same amount of onions, chopped, 
and the same of potatoes, cut into small pieces. First, fry out the pork 
very gently, and when the scraps are a good brown take them out and 
put in the onions. Fry the onions delicately; that is, do not let them 
burn, in which case the flavor would be ruined. Add a quart of hot 
water to the onions after they are nicely fried, add the pork scrap's and 
the clams with the clam water, which should be boiled first until they 
are done and then chopped fine. Put all together, let boil, add the po- 
tatoes, and when all is cooked the chowder is complete, but ju^t before 
it Is taken up thicken with a cup of powdered crackers and add a quart 
of fresh milk. If too rich, add a little more water. Throw In a dash of 
f^^^&^ and |J5t^ €|iow4^ l^ ready |or pig* 



j^p SHELL F/Sff, 



Clam Fritters. 

Take fifty small or twenty-five large sand clams from their shells; if 
large, cut each in two, lay them on a thickly folded napkin; put a pint 
bowl of wheat flour into a basin, add to it two well-beaten eggs, half a 
pint of sweet milk, and nearly as much of their own liquor; beat the 
batter until it is smooth and perfectly free from lumps; then stir in the 
clams. Put plenty of lard or beef fat into a thick bottomed frying pan, 
let it become boiling hot; put in the batter by the spoonful; let them fry 
gently; when one side is a delicate brown, turn the other. 

Softs belled Clams. 

These are very fine if properly prepared. They are good only dur- 
ing cold weather and must be perfectly fresh. 

Soft shelled clams may be boiled from the shells, and served with 
butter, pepper and salt over. 

They should be of medium size, heavy and perfectly fresh. Re- 
move the shells carefully; wash the mussels and soak in cold water for 
ten or fifteen minutes, then drain. 

Stewed Clams. 

Take 50 large sand clams from their shells, and put to them equal 
parts of their own liquor and water, nearly to cover them ; put them in 
a stewpan over a gentle fire for half an hour ; take off any scum as it 
rises, then add to them a teacup of butter in which is worked a table- 
spoon of wheat flour, and pepper to taste ; cover the stewpan and let 
them simmer for 1 5 minutes longer, then serve. Pour it over toast if 
desired. Substituting milk for water makes them more delicate -and 
white. Any other than sand clams require an hour to stew; that is, 
three-quarters of an hour before putting in the seasoning. 

Fried Clams. 

Clams may be fried the same as oysters. 

To Roast Clams. 

Wash them and put on a gridiron over the hot coals. When the 
shells open, remove the upper one, and serve in the under shell at oiicc 
with a bit of butter and a little pepper on each. 



SHELL FISH. 143 



Shrimps. 

Of all fish belonging to the lobster species, shrimps are the smallest. 
They are of two kinds, the Gulf shrimps or prawns being the largest. 
They are sold by the quart, already boiled, in some markets, but in the 
Northern cities the canned goods are convenient and very nice. Those 
put up by Dunbar & Co., and White, are the best. 

Fiied Smelts. 

Egg and bread crumbs, a little flour, boiling lard. Smelts should 
be very fresh, and not washed more than is necessary to clean them. 
Dr)^ them in a cloth, lightly flour, dip them in ^'g^, and sprinkle over 
with very fine bread crumbs, and put them into boiling lard. Fry of a 
nice pale brown, and be careful not to take off the light roughness of the 
crumbs, or their beauty will be spoiled. Dry them before the fire on a 
drainer, and serve with plain melted butter. 

Stewed Terrapin. 

Two terrapins, one half pound of butter, one half pmt of thick 
cream, one gill of currant jelly, six eggs, salt and pepper to taste. Put 
the terrapins alive into boiling water, and boil ten or fifteen minutes, or 
until you can pull off the outer skin and the toe nails. Then put them back 
in fresh boiling water, add a teaspoonful of salt and boil slowly until the 
shells part easily. When done take out, remove the under shell, and let 
stand until cool enough to handle. Then take them out of the upper 
shells; carefully remove the sand bags, bladders, the thick heavy part 
of the intestines, and the gall sacks, which are found imbedded in one 
lol e of the liver, and throw them away. In removing the gall sack, be 
careful not to break it, as it would spoil the whole terrapin. Break the 
terrapin into convenient sized pieces, cut the small intestines into tiny 
pieces and add them to the meat; now add the liver broken up, also all 
the eggs found in the terrapins. Now put it into a stewing-pan with the 
juice or liquor it has given out while being cut. Roll the butter in flour, 
add it to the terrapin, and stand on a very moderate fire until heated. 
Boil the six eggs for fifteen minutes, take out the yolks, mash to a 
smooth paste with two tablespoonfuls of the jelly, then add this, the 
cream and seasoning, to the terrapin, let it boil up once; take from fire, 
add the jelly and serve. 



U4 



I^HELL FiSB. 



Turtle, 

Plunge the turtle while yet alive into boiling water. When life is 
extinct, remove the outer skin and the toe nails. Then rinse well, and 
boil in salted water until perfectly tender. Then take off the shells, re- 
move the gall and sand bag carefully, and clean the terrapin thoroughly. 
Next cut the meat and entrails into small pieces, saving all the juice, 
put into a saucepan without water and season to your taste with salt, 
Cayenne and black pepper. Add for each terrapin butter the size of 
an Qgg made smooth with a tablespoon of flour. A few tablespoons of 
cream should be added last. Many persons add the yolks of three 
or four hard boiled eggs just before serving. While cooking it shoulJ 
be stirred very often — and must be dished up and eaten very hot. 



i 




CARVING. I4S 



CARVING. 

Every one should learn to carve, and to do it well and gracefully. 
A carver should not stand when it can be avoided, but should use a chair 
somewhat higher than the ordinary size. The carving can then be done 
more gracefully and effectively. As more depends upon skill than 
strength, the platter and meat should be arranged conveniently near, and 
directly opposite. See that the knife has a keen edge ; then begin by 
cutting thin slices, placing them neatly to one side of the platter, from 
which place slices can be easily served. Avoid breaking or separating 
to any appreciable extent the flakes when serving fish. It is not best 
either to use steel knives and forks with fish, as they are apt to impart an 
unpleasant flavor lo the fish. Better use a silver or silver plated fish 
trowel. Guests should be asked whether they will have a portion of the 
dressing or stuffing, if It is to be served. Many persons find the flavor 
of stuffing very disagreeable. Avoid heaping things up on the plates, 
and endeavor to serve each parson with a like portion of the tidbits and 
choicest morsels. To preserve the temper and cutting qualities of a. 
carving knife, do not allow it to come in contact with intense heat. A 
carving knife should be used for no other purpose than to carve. 

To know the parts of the animals sold In the markets and their 
economical uses is essential to successful marketing, and valuable 
knowledge to every housekeeper. Different butchers vary the cutting 
of animals, but knowing the location of the different parts and their 
relative values, a judicious selection of meats can always be made in 
buying. The accompanying charts, if studied, will teach the locations 
of the different parts, the usual methods of cutting animals, and the 
technical terms applied. 

10 



Utk 



CARVING, 







BEEF. 

FORE QUARTER. 

J. Fore ribs (five ribs), considered a prime roast piece; 

K. Middle ribs (four ribs), for roasts. 

L. Chuck ribs, for second choice roasts. 

M. Brisket, for soups, corned beef, etc. 

N. Shoulder, for pot roasts, stews, soups, hash, mince meat, etCv 

O. Sticking piece (neck), for sausages, mince pie meat, stock, 
soups, etc. 

P. Same as O in name and uses. 

Q. Cheek. 

HIND QUARTER. 

A. Porterhouse and sirloin steaks ; also choice roasts. 

B. Rump, for corned beef, stews and steaks. 

C. Aitch bone, for pot roasts, stews, etc. 

D. Round or buttock, for steaks, pot roasts and boiling. 

E. Round, for boiling and stewing. 

F. Shin, for hashes, soups, etc 



CARVING. 



14: 



G. Thick flank, for stews, corned and pressed beef; also a nic* 
boiling piece. 

H. Veiny piece, for dried and corned beef. 

I. Thin flank, for corned beef, boiling, etc 

The tongue is used fresh, salted, smoked or pickled. It is quite a 
delicacy, suitable for table use at any time. The tail is prized for soups. 
The heart and liver are frequently stuffed and roasted ; the liver, though, 
is more frequently fried with onions. The tripe, or lining of the stomach, 
is used for sauce, pepper-pot, etc. The kidneys are considered a delicate 
dish stewed. Suet, the clear fat which incloses the kidneys, is prized 
for pie crust, puddings, mince meat, etc. The feet can be used fo« 
jellies. 




SIRLOIN OF BEEF. 



To carve a sirloin of beef, cut with one good firm stroke from end 
to end of the joint, at the upper portion, making the cut very clean and 
even from A and B to C, then disengage it from the bone by a hor- 
izontal cut exactly to the bone B to D, using the tip of the knife. Bad 
carving bears the knife away to the rind of the beef, eventually, after 
many cuts, peeling it back to the other side, leaving a portion of the 
best of the meat adhering to the bone. Every slice should be clean cut 
and even, and the sirloin should cut fairly to the very end. Many 
persons cut the under side while hot, not thinking it so good cold ; but it 
is a matter of taste, and so is the mode of carving it The best way is 
to first remove the fat, E, which chops up well to make puddings, if not 
eaten at the table ; then the under part can be cut, as described above, 
from end to end, F to G. or downward as shown by the lines at H. 



48 



CARVING. 




VEAL 



HIND QUARTER. 

A. Loin, for choicest chops and roasts. 

B. Fillet, for cutlets and roasts. 

C. Loin, the chump end, for chops and roasts. 

D. Knuckle or hock, for meat pies, pot pies and stews, 

FORE QUARTER. 

E. Neck, for chops, stews and roasts. 

G. Breast for same uses as E, and pot roasts as well as for 
baking. 

H. Neck, for broth, meat pies and stews. 

The hind quarter is usually cut into portions called loin and leg ; 
the fore quarter into neck and shoulder, fore quarter and breast. 

The best veal is from calves four to six weeks old. Younger than 
this, it is not wholesome, while if older its character changes from the 
use of grasses and strong food. 

To carve a fillet of veal, thin slices should be cut from the whole of 
the top, transversely, as shown by the cut from A to B. To prepare 



SARyu\(a, 



-■- .---tfffiii'iwwnrrifrii i i 



149 



for roasting, the bone should be taken out, and the cavity filled with 
stuffing or dressing. To hold the roast securely together, use skewers 
and tie it with tape. A fillet of veal is cut from the leg above the 
knuckle, and is a choice meat for roast. Always roast until thoroughly 




FILLET OF VEAL. 



brown, as veal not thoroughly cooked is unwholesome. A prime roast 
usually weighs from eight to twelve pounds. Cut lemon adds to the 
flavor. The usual accompaniments are sausage balls, bacon, greens and 
possibly fried pork. 




BREAST OF VEAL. 



To carve a breast of veal, roasted, first separate it into two parts — 
it rightly consists of two — the rib bones and the gristly brisket. This is 
done by cutting, in the direction of the lines A and B, shown by cut 
Divide the gristly part in the direction of C and D, to serve to those 
who prefer it. This part of a breast of veal stewed is particularly 
tender and inviting. The ribs are to be separated in the direction of E 



ISO 



CARVING. 



and F ; serve with a part of the breast a sHce of the sweetbread cut 
across the middle — this sugj^estion is made on the supposition that the 
sweetbread is retained and skewered to the back in preparing the 
roast. 

PORK. 




The accompanying cut shows the usual way of cutting for 
domestic use. 

A. The leg, for roasts and smoked hams. 

B. Sirloin, for chops and roasts, furnishing the choicest. 

C. Fore loin, furnishes second choice roasts, chops, etc. 

L. Neck, furnishes inferior roasts, and boiling pieces; also used 
for corning. 

E. Shoulder, used mostly for pickling and smoking, and is fine for 
boiling, whether fresh or corned. 

The head is used for head cheese, puddings, etc. ; jowl is nice for 
smoking; the belly or flitch is a good boiling piece either fresh, smoked 
or salted ; the feet are much used for souse and for pickling. 

To carve a ham the most economically, begin at the knuckle end 
and cut thin slices toward the upper part. Many prefer to begin with 
the choicest part which is obtained by cutting through to the bone in 
the direction of the lines A to B, as shown in above cut. Artistic 
carving will result in thin and evenly cut slices from either side. 
Occasionally a carver will prefer to first cut from A to B, and then cross 
cut lengthwise of the ham. Never send to the table until the skin has 



CARVING. 



VSi 




HAM. 



been removed after cooking. Dots of dry pepper or dry mustard will 
improve the appearance, and niake the ham more inviting. The manner 
of carving ham as here explained, will apply to leg of pork as well. 



ROAST PIG. 



Nowadays it is considered better taste to have the cook partially 
carve roast pig before sending to the table. This can easily be done by 
cutting the shoulder and leg from the body, and separating the ribs into 
small portions to suit convenience. Roast pig should be served hot, 
and with the head divided and served in the same platter. 



RIBS OF PORK. 



To carve a sparerib of pork, slice off the fleshy parts ; then disjoint 
and separate the bones. 



MUTTON. 

Mutton is cut substantially the same in all markets as shown by 
following illustration. "^ 

C. Loin, best end ; used for filling and roasting, and furnishes fine 
chops. 

A. Leg, nearly always used for chops, roasting, and sometimes for 
boiling. 



15' 



CARVING. 



E. Loin, second choice, used for chops and roasts. 
D. Loin, rump end, for boilinor and roasting. 

B. Shoulder, used for boiling, filling and roasting. 

F. Breast and flank, used for stews, meat pies and cheap roasts. 

G. Neck, used mostly for stews. 




Of the head, only the tongue is used. Mutton is generally split 
down the back and each half cut into two parts called hind and fore- 
quarters. A saddle of mutton is the middle portion before the quar 
tering is done. 




LEG OF MUTTON. 



Sheep from three to six years old furnish the best and most 
nutritious mutton ; at this age the animal is in its prime, and the flesh is 
firm, full of rich juices, and dark colored. At an age younger, the meat 



CARVING. 



53 



lacks flavor, and is apt to be pale and flabby, particularly at about 
two years. 

To carve a roast leg of mutton, cut the bone from A to B as shown 
in the above cut. Slicing from either side will secure the best parts. 
The broad end will furnish good cuts which should be sliced In the 
direction from E to F — the center. The most delicious part is obtained 
by cutting to the bone at D ; the cutting should be continued in a semi^ 
circle in the direction of C to obtain the cramp-bone. The meat is 
always drier near the knuckle, but the most finely grained part is 
obtained from the under side, which should be carved lengthwise. 




FORE QUARTER OF LAMB. 



In carving a fore-quarter of lamb, the shoulder should fir^t be sep- 
arated from the breast and ribs ; this can be done by cutting with a sharp 
knife through the skin in the direction of the dotted line, as shown in 
the above illustration. With the fork firmly fixed into the shoulder, a 
little force will raise it sufficiently so that but little more cutting will be 
necessary to remove the shoulder successfully. For convenience, place 
the shoulder on a separate dish. Then after separating the ribs from 
the brisket, each can easily be divided into portions to suit. As many 
persons have a decided preference for particular parts of fore quarter of 
iamb, it is always well before serving, for the carver to ascertain which 
part is preferred. 



«54 



CARVING. 




VENISON. 



Buck venison is best from August to November ; doe venison from 
November to January. It is a common custom to freeze venison, and 
keep it frozen for months. Without doubt it improves the fiber of the 
meat. The parts of venison cut are designated as follows : 

A. Shoulder, used for roasts. It can be boned and stuffed for either 
baking or roasting. 

B. Fore-loin, furnishes, steaks and roasts. 

C. Haunch, used for steaks, roasts, stews, pickling and smoking. 

D. Breast, for baking, stewing, etc. 

E. Neck (scrag), for soups, etc. 

The female deer furnishes the best venison at the age of about four 
years. The fatter venison is the better it is, and if young, the meat will 
be a dark red. 



CARVING. 



b.^ 



It is not a difficult task to carve a haunch of venison. First cut it 
across down to the bone in the hne A B ; then turn the dish with the 
knuckle farthest from you ; put in the point of the knife and cut down 
as deep as you can in the direction shown by the dotted lines A B to C ; 
cut the slices from either side as desired. The knife should slope in 
making the first cut, and the whole of 'the gravy will be received in th? 
well. It is held by real epicures that some parts of the haunch are bettef 




HAUNCH OF VENISON. 

flavored than others, but it is doubtful whether ordinary palates can 
detect any difference. Slices of venison should not be cut thick, and 
plenty of gravy should, be served with them ; but as there is a special 
sauce made for this meat with red wine and currant jelly, the guest 
should be asked if he pleases to have any. The fat is very apt to get 
cool soon, and become hard and disagreeable to the palate ; it should, 
therefore, be served on a waiter dish, if possible. 

ROAST TURKEY. 




To carve a turkey, cut the strings and remove the skewers used in 
trussing. With the neck end at the right hand, insert the fork firmly in 



the lower part of the breast, and do not remove it until through carving. 
B, in the cut, shows where the fork goes into the turkey. The legs and 
wings should be easily separated from the body by cutting through the 
joints next the body, after which unjoint the parts cut off at the middle 
joint. The breast should be sliced evenly by cutting downward and 
from B to C, laying the slices on one side of the platter. Serve with the 
meat a portion of dressing obtained by dipping out of the opening as 
shown by A in the above diagram. Be considerate and learn the tastes 
of the guests as to the dressing and the different parts of the meat in 
serving. Most people have a decided preference, and there is no 
objection to expressing a choice when asked. 

ROAST GOOSE. 




To carve roast goose, begin by turning the neck end of the goose 
toward you, and cutting the whole breast in long slices from one wing to 
the other, as shown in cut by the lines A, B. To take off the leg, insert 
the fork in the small end of the bone, pressing it to the body ; put the 
knife in at A, turn the leg back, and if the bird be young, it will easily 
come away ; if old, we will not answer for it. To take off the wing, 
insert the fork in the small end of the pinion, and press it close to the 
body ; put the knife in at B, and divide the joint. When the leg and 
wing are off one side, attack the other. The back and lower side bones 
as well as the two side bones by the wing, may be cut off. The best 
pieces of the goose are the breast and the thighs. Serve a little of the 
seasoning from the inside by making a circular slice in the apron at C. 
Should there be no stuffing, a glass of wine, a little orange gravy or 
vinegar may be poured into the body of the goose at the opening made 
in the apron by the carver for this purpose. 



CARVING. 



S5? 



PHEASANT. 




To carve roast pheasant, fix the fork in the center of the breast, 
and cut slices off evenly on either side. Should there be more guests 
to partake of the pheasant than these slices of the breast will satisfy, 
disengage the legs and wings in the same manner as is done when 
carving boiled fowl. In taking off the wings, be careful not to cut too 
near the neck ; if you do you will hit upon the neck bone from which the 
wing must be separated. Cut off the merry thought by passing the 
knife under it toward the neck. Cut the other parts as in a fowl. The 
breast, wings and merry thought of a pheasant are the most highly 
prized, but the leg has a superior flavor. 



PARTRIDGE AND QUAIL 




Roast partridge Is cut up in the same way as a fowl. The prime 
parts of this bird are the wings, breast and merry-thought. When the 
bird is small, the two latter parts are not divided. The wing is con- 
sidered the best, and the tip of It Is deemed the most delicate morsel of 
the whole. Partridges are cleaned and dressed in the same manner as a 
pheasant, but the custom of tucking the legs into each other should be. 
avoided, as it m^kes troiiblesorne carving^-. In cgnjiectign with the 



^^ 



CAMV/Na 



subject of carving, it cannot be too often repeated that more information 
will be gained by observing those who carve well and by a little practice, 
than by any written directions. 

FOWLS. 

Poultry should be young, plump and fat; the meat is not savory if 
old and tough. This is especially true of ducks and geese. In the 
opinion of many persons to let poultry hang a day or two to make it 
high, improves the flavor. In dressing poultry care should be taken not 
to break the gall. Clean and wash every part carefully, singe the hair 
by holding the fowl over a burning paper, remove carefully the pin 
feathers and the oil bag at the end of the back. The legs should be cut 
off at the joint next to the feet. Wash and rinse the inside several 
times after everything has been removed. Remove the extra fat, slit 
open the heart and gizzard, and after carefully cleaning, put them to 
soak in water. 

Ducks and geese are carved in a similar manner, as also are turkeys 
and chickens. Smaller birds which need carving, may simply be split 
lengthwise just beside the breast bone and the spine. Their bones can 
be cut easily. This will apply to pigeons, partridges, prairie hens, 
pheasants, etc. 

FISH. 




After removing the head and tail by cutting downward as shown 
by the lines A and B, split the fish down the back. Each guest can 
then be served more easily, and the flakes held whole or intact. Divide 
the roe into small pieces, and thus serve each guest. Fish in general 
cooked whole can be carved as explained. When fish are large and only 
a part is r.cokcd, good judgment Vv-ill guide one in carving and serving. 



MEATS AND SUITABLE SAUCES. 



159 



MEATS AND SUITABLE SAUCES. 




Roast Beef: Tomato sauce, grated horseradisn, mustard, cranberry 
sauce, pickles. 

Roast Pork: Apple sauce, cranberry sauce. 

Roast Veal: Tomato sauce, mushroom sauce, onion sauce and cran- 
berry sauce. Horseradish and lemons are good. 

Roast Mutton: Currant jelly, caper sauce. -., 

Boiled Mutton: Onion sauce, caper sauce. 

Boiled Fowls: Bread sauce, onion sauce, lemon sauce, cranberry 
sauce, jellies. Also oream sauce. 



j5o meats and suitable sauces. 

- - ■ n ■ II I ■ ■ ■ 

Roast Lamb: Mint sauce. 

Roast Turkey: Cranberry sauce, currant jelly. 

Boiled Turkey: Oyster sauce. 

Venison or Wild Ducks: Cranberry sauce, currant jelly, or currant 
jelly warmed with port wine. 

Roast Goose: Apple sauce, cranberry sauce, grape or currant 
jelly. 

Boiled Fresh Mackerel: Stewed gooseberries. 

Boiled Blue Fish: White cream sauce, lemon sauce. 

Broiled Shad: Mushroom sauce, parsley or ^^<g sauce. 

Fresh Sahnon: Green peas, cream sauce. 

Pickles are good with all roast meats, and in fact, are suitable 
accompaniments to all kinds of meats In general. 

Spinach is the proper accompaniment to veal ; green peas to lamb. 

Lemon juice makes a very grateful addition to nearly all the insipid 
members of the fish kingdom. Slices of lemon cut into very small dice 
and stirred into drawn butter and allowed to come to <-He boiling point, 
served with fowls, is a fine accompaniment. 

Vegetables Appropriate to Dijferent Meats. 

Potatoes are good with all meats. With fowls they are nicest 
mashed. Sweet potatoes are most appropriate with roast meats, as also 
are onions, winter squash, cucumbers and asparagus. 

Carrots, parsnips, turnips, greens and cabbage are generally eaten 
with boiled meat, and corn, beets, peas and beans are appropriate to 
either boiled or roasted meat. Mashed turnip is good with roast pork 
and with boiled meats. Tomatoes are good with almost every kind of 
meats, especially with roasts. 

To be a good cook, one must be a good judge of meats. Beef is in 
most general favor, and takes natural precedence in the list. 

To Choose Pork. 

If the rind of pork is tough and thick, and cannot easily be im- 
pressed with the finger, it is old. 

If fresh, the flesh will look cool and smooth; when moist or clammy 
it is stale. The knuckle is the first to become tainted. If you perceive 
many enlarged glands, or, as they are usually termed, kernels, in the fat 
^f the pork, the pork cannot be wholesome. 



ME A TS AND SUITABLE SA UCES. 1 6 1 



You can always teP goo<jl mutton by the bright red color and the 
firmness of the grain The fat is also white and clear. 

If a roast is rolled by the butcher, have him send home the bones 
for soup. 

In boiling fresh meat, to make it rich and nutritious, it should be 
placed in a kettle of boiling water (pure soft water is best), skimmed 
well as soon as it begins to boil, and placed where it will slowly but con- 
stantly boil. The meat should be occasionally turned and kept well 
under the water, and fresh hot water supplied, as it evaporates very 
rapidly in boiling. 

No salt should be added until the meat is nearly done, as it extracts 
the juices if added too soon. 

Salt meat should be put on in cold water so that it may freshen in 
cooking. Allow twenty minutes to the pound for fresh, and thirty-five 
for salt meats, the time to be modified, of course, by the quality of the 
meat. A pod of red pepper in the water will prevent any unpleasant 
odor from filling the house. 

Roasting proper is almost unknown in these days of stoves and 
ranges — baking, a much inferior process, having taken its place. In 
roasting the joint is placed close to a brisk fire, turned so as to expose 
every part to the heat, and then moved back to finish in a moderate 
heat. The roast should be basted frequently with the drippings, and, 
when half cooked, with salt and water, which has a tendency to keep the 
meat moist. 

To roast in oven, the preparations are very simple. The fire must 
be bright and the oven hot. The roast will need no washing if it comes 
from a cleanly butcher ; wiping with a towel dampened in cold water is 
all that is needed ; if washing is necessary, dash over quickly with cold 
water and wipe dry. 

If the oven is too hot to hold the hand in for only a moment, then 
the oven is right to receive the meat. 

While the meat is in the oven, keep the fire hot and bright, baste 
several times, and when about half done turn it, always keeping the 
thick part of the meat in the hottest part of the oven. Take care that 
every part of the roast, including the fat of the tenderloin, is cooked so 
that the texture is changed. 



II 



r 62 M£A TS AND SUITABLE SA UCES, 

If the fire has been properly made, and the roast is not large, il 
should not require replenishing, but, if necessary, add a little fuel at a 
time, so as not to check the fire, instead of waiting until a great deal 
must be added to keep up the bright heat. Most persons like roast beef 
and mutton underdone, and less time is required to cook them than for 
pork and veal or lamb, which must be very well done. Fifteen minutes 
to the pound and fifteen minutes longer is the rule for beef and mutton, 
and twenty minutes to the pound and twenty minutes longer for pork, 
veal and lamb. The directions for beef apply equally well to pork, veal, 
mutton and lamb. 

Broiled meats, to retain their juice, should be broiled over red hot 
coals, entirely free from smoke, and the coals sufficiently low enough in 
the grate so as not to sear the meat when first placed over the 
heat. 

Turn steaks and chops frequently, that every part may be evenly 
done — do not stick a fork into the lean part; always in the fat or outei 
skin. When the meat Is broiled sufficiently, it should be laid on a hot 
buttered dish and seasoned. The best pieces for broil are the porter« 
house, sirloin and rump. 

To thaw frozen meat, place in a warm room over night, or lay it 
for a few hours in cold water — the latter plan being the best. The ice 
which forms on the surface as it thaws, is easily removed. If cooked 
before it is entirely thawed, it will be tough. Meat once frozen should 
not be allowed to thaw until just before cooking. 

Beef suet may be kept a long time in a cool place without freezing, 
or by burying it deep in the flour barrel so as to entirely exclude 
the air. 

The garnishes for meats are parsley, slices of lemon, sliced carrot, 
sliced beets, and currant jelly. 

To Choose Pork, 

If the rind of the pork is rough and thick and cannot easily be im- 
pressed with the finger, it is old. Measly pork is almost poisonous, 
and may be easily detected; the fat being full of small kernels. Swill 
or still-fed pork is not fit for curing; either dairy or corn-fed is good. 

Salt pork for frying can be very much improved by slicing for use 
and freshening over night in sweet milk, or milk and water can be use4 
half and half. 



J 



MEATS AND SUITABLE SAUCES. 1 63 

Meat that is baking too fast may be covered with a bifttered 
paper. 

To Keep Meat from Flies, 

Make some sacks of muslin and into this put whatever meats you 
may have, tie up tightly, and hang in a cool, dark place. 

Another good method is to hang the meats in a stove which is not 
used during the summer months and one that is attached to the chimney. 
Many families line their stoves with paper and put a bar across and on 
this bar hang their meats. The fresh air coming down the chimney 
always preserves their flavor, and also keeps them well protected from 
flies. 

Broiled Beefsteak, 

Lay a thick tender steak upon the gridiron over hot coals, having 
greased the bars with butter before the steak has been put upon it (a 
steel gridiron with slender bars is to be preferred; the broad flat iron bars 
of gridirons commonly used fry and scorch the meat, imparting a dis- 
agreeable flavor.) When done on one side, have ready your platter 
warmed, v/ith a little butter on it; lay the steak upon the platter with the 
cooked side down, that the juices which have gathered may run on the 
platter, but do not press the meat; then lay your beefsteak again upon the 
gridiron quickly, and cook the other side. When done to your liking, put 
again on the platter, spread lightly with butter, place where it will keep 
warm for a few moments, but not let the butter become oily (over bo'l- 
ing steam is best); and then serve on hot plates. Beefsteak should 
never be seasoned with salt and pepper while cooking. If yoyT meat is 
tough pound well with a steak mallet on both sides. 

"Beefsteak Smothered in Onions, 

Slice the onions thin and drop in cold water; put steak in pan with 
a little suet. Skim out onions and add to steak, season with pepper and 
salt, cover tightly, and put over the fire. When the juice of the onions 
has dried up, and the meat has browned on one side, remove onions, 
turn steak, replace onions, and fry till done, being careful not to burn. ^ 

beefsteak and Onions. 

Pound steak until tender, and fry a light brown on both sides. In 
another skillet fry onions, and when ready to serve, spread onions over top. 



1 



1 64 MEATS AND SUITABLE SAUCES. 



Beefsteak Pie, 

Take some fine tender steaks, beat them a little, seasc n with a salt 
spoonful of pepper and a teaspoonful of salt to a two-pound steak; put 
bits of butter, the size of a hickory nut, over the whole surface, dredge a 
teaspoonful of flour over, then roll up and cut in pieces two inches long; 
put a rich pie paste arourxd the side and bottom of a tin basin; put in the^ 
pieces of steak, nearly fill the basin with water, add apiece of butter the' 
size of a large ^gg, cut small, dredge in a teaspoonful of flour 
add a little pepper and salt, lay skewers across the basin, roll a top crust 
to half an inch thickness, cut a slit in center; dip your fingers in flour, 
and neatly pinch the top and side crust together all around the c<ige. 
Bake one hour in quick oven. 

Roast Beef, 

Take a ribpiece or lom-roast of seven to eight pounds. Beat ft 
thoroughly all c/ver, lay it in the roasting dish and baste it with melted 
butter. Put it inside the well-heated oven, and baste frequently with 
its own fat, which will make it brown and tender. If, when it is cooking 
fast, the gravy is growing too brown, turn a glass of German cooking 
wine into the bottom of the pan, and repeat this as often as the gravy 
cooks away. The roast needs about two hours' time to be done, and 
must be brown outside but inside still a little red. Season with salt and 
pepper. Squeeze a little lemon juice over it, and also turn the Sfravy^ 
upon it, after skimming off all fat. 

Beef Patties. 

Minced cold cooked beef, fat and lean, very fine ; season with 
chopped onion, pepper, salt and gravy, tialf fill patty pans with this 
and then fill them with mashed potatoes; put a bit of butter on each 
and brown in a hot oven. Serve at once while hot — garnish the platter; 
with parsley top. 

Boiled Corned Beef, • 

Soak over night if very salt, but if beef is very young and propeny 
corned this is not necessary ; pour over it cold water enough to cover it 
well, after washing off the salt. The rule for boiling meats is twenty, 
five minutes to a pound, but corned beef should be placed on a part of 
the stove or range where it will simmer, not boil, uninterruptedly from 



I 



ME A TS AhW SUITABLE SA UCES, t 65 

four to six hcyurs, according to the size of the piece. If to be served 
cold, some let the meat remain in the liquor until cold, and some let 
tough beef remain in the liquor until the next day, and bring it to the 
boiling point just before serving. Simmer a brisket or plate-piece until 
the bones are easily removed, fold over, forming a square or oblong 
piece, place sufficient weight on top to press the parts closely together, 
and set where it will become cold. This gives a firm, solid piece to cut 
in slices, and is a delightful relish. Boil liquor down, remove fat, season 
with pepper or sweet herbs, and save it to pour over finely minced scraps 
and pieces of beef ; press the meat firmly into a mould, pour over it the 
liquor, and place over it a close cover with a weight upon it. When 
turned from the mould, garnish with sprigs of parsley or celery, and 
serve with fancy pickles or French mustard. 

Cornbeef should be put over to cook in cold water, and not be 
taken out of the kettle until cold. This will prevent its being dry. 

A Brown Beef Stew. 

Put on stove a rather thick piece of beef with little bone and some 
fat ; four hours before needed, pour on just boiling water enough to 
cover, cover with a close-fitting lid, boil gently, and as the water boils 
away add only just enough from time to time to keep from burning, so 
that when the meat is tender, the water may all be boiled away, as the 
fat will allow the meat to brown without burning; turn occasionally, 
brown evenly over a slow fire, and make a gravy by stirring flour and 
tvater together and adding to the drippings j season with salt an hour 
before it is done. 

Roast 'Beef, with Yorkshire Pudding. 

Have your meat ready for roasting on Saturday, always. Roast 
upon a grating of several clean sticks (not pine) laid over the dripping- 
pan. Dash a cup of boiling water over the beef when it goes into the 
oven; baste often, and see that the fat does not scorch. About three- 
quarters of an hour before it is done, mix the pudding. 

Yorkshire Pudding. 

One pint of milk, four eggs, whites and yolks beaten separately; 
two cups of flour — prepared flour is the best; one teaspoonful of salt. 

Use less flour if the batter grows too stiff. Mix quickly; pour ol^ 
the fat from the top of the gravy in the dripping-pan, leaving just enough 



1 66 ME/iTS AND SUITABLE SAUCES. 



to prevent the pudding from sticking to the bottom. Pour in the , 
batter and continue to roast the beef, letting the dripping fall upon the ' 
pudding below. The oven should be brisk by this time. Baste the 
meat with the gravy you have taken out to make room for the batter. | 
In serving, cut the pudding into squares, and lay about the meat in the | 
dish. It is delicious. * 

"Beef Heaft. "Baked ot Roasted. 

Cut a beef heart in two, take out the strings from the inside; wash 
it with warm water, rub the inside with pepper and salt, and fill it with 
a stuffing made of bread and butter moistened with water, and seasoned 
with pepper and salt, and, if liked, a sprig of thyme made fine; put it to- 
gether and tie a string around it, rub the outside with pepper and salt: 
stick bits of butter on, then dredge flour over and set it on a trivet, or 
muffin rings, in a dripping pan; put a pint of water in to baste with, then 
roast it before a hot fire, or in a hot oven; turn it around and baste fre- 
quently. One hour will roast or bake it; when done, take it up, cut a 
lemon in thick slices, and put it in the pan with a bit of butter, dredged 
in a teaspoonful of flour; let it brown; add a small teacup of boiling water, 
stir it smooth, and serve in a gravy tureen. 

Potted ^eef. 

Two pounds of lean beef, one tablespoonful of water, one-quarter 
pound of butter, a seasoning to taste of salt, cayenne, pounded mace, 
and black pepper. Procure a nice piece of lean beef, as free as possible 
from gristle, skin, etc., and put it into a jar (if at hand, one with a lid) 
with one teaspoonful of water. Cover it closely, and put the jar into a 
saucepan of boiling water, letting the water come within two inches of 
the top of the jar. Boil gently for three and a half hours, then take the 
beef, chop it very small with a chopping knife, and pound it thoroughly 
in a mortar. Mix with it by degrees, all, or a portion of the gravy that 
will have run from it, and a little clarified butter; add the seasoning, put 
in small pots for use, and cover with a little butter just warmed and 
poured over. If much gravy is added to it, it will keep but a short 
time; on the contrary, if a large proportion of butter is used, it may be 
preserved for some time. 



MEATS AND SUITABLE SAUCES. 



167 



Meat Pies. 

Chop up cold roast beef or other meat. Heat rt with a cup of 
water in a spider. Season with pepper, salt and a bit of sage, and 
thicken with a spoonful of flour mixed in a little cold water. Pour this 
into a deep pan, and make a crust a trifle richer than biscuit dough, 
which spread over the top, make an opening in, and bake. Cold pota- 
toes may be added to the meat. 

Beefsteak Pie, 

Take some fine tender steaks, beat them a little, season with a salt- 
spoonful of pepper and a tea:spoonful of salt to a two-pound steak; put 
bits of butter, the size of a hickory nut, over the whole surface, dredge 
a teaspoonful of flour over, then roll it up and cut it in pieces two 
inches long; put a rich pie paste around the sides and bottom of a tin 
basin; put in the pieces of steak, nearly fill the basin with water, add a 
piece of butter the size of a large ^gg, cut small, dredge in a teaspoon- 
ful of flour, add a little pepper and salt, lay skewers across the basin, 
roll a top crust to half an inch thickness, cut a slit in the center; dip 
your fingers in flour and neatly pinch the top and side crust together all 
around the edge. Bake one hour in a quick oven. 

Fricasseed Tripe, 

Cut a pound of tripe in narrow strips, put a small cup of water or 
milk to it, add a bit of butter the size of an ^gg, dredge in a large tea- 
spoonful of flour, or work it with the butter; season with pepper and 
salt, let it simmer gently for half an hour, serve hot. A bunch of 
parsley cut small and put with it is an improvement. 

Broiled Tripe— Fried Tripe. 

Prepare tripe as for frying; lay it on a gridiron over a clear fire of 
coals, let it broil gently; when one side is a fine brown, turn the other 
side (it must be nearly done through before turning); take it up on a 
hot dish, butter it, and if liked, add a little catsup or vinegar to the 
gravy. Fried tripe is prepared by rolling the pieces in flour and ^gg or 
cracker crumb, and frying same as veal or chicken. ^ 

To Boil Corned Beef, 

Put the beef in water enough to cover it, and let it heat slowly, 
and boil slowly, and be careful to take off the grease. Many think it 



{ 68 ^^A TS AND SUITABLE SA UCES. 

much improved by boiling potatoes, turnips and cabbages with it. In 
this case the vegetables must be peeled and all the grease carefully 
skimmed as fast as it rises. Allow about twenty minutes of boiling for 
each pound of meat. 

A Nice Way To Serve Cold Beef. 

Cut cold roast beef in slices, put gravy enough to cover them, and 
a wineglass of catsup or wine, or a lemon sliced thin; if you have not 
gravy, put hot water and a good bit of butter, with a teaspoonful or 
more of browned flour; put it in a closely covered stew-pan, and let it 
simmer gently for half an hour. If you choose, when the meat is down, 
cut a leek in thin slices, and chop a bunch of parsley small, and add it; 
serve boiled or mashed potatoes with it. This is equal to beef-a-la-mode. 
' Or, cold beef may be served cut in neat slices, garnished with 
sprigs of parsley, and made mustard, and tomato catsup in the castor; 
serve mashed, if not new potatoes, with it, and ripe fruit, or pie or both, 
for dessert, for a small family dinner. 

Coined Beef Hash, 

Take the clear pieces of cold corned beef, removing all gristle and 
bone. Chop fine, add twice the quantity of cold chopped potatoes. 
Moisten with some of the water the beef was cooked in, grease the 
spider with the fat that rises when cold. Warm well through. It may 
be moistened with milk, if preferred. Or, after the meat and potatoes 
are mixed together, it may be formed into flat cakes, and both sides 
browned on a flat griddle greased with butter or drippings. 

Spiced Beef, 

Four pounds of round of beef chopped fine; take from it all fat; 
add to it three dozen small crackers rolled fine, four eggs, one cup of 
milk, one tablespoon ground mace, two tablespoons of black pepper, 
one tablespoon melted butter, packing it well, baste with butter and 
water and bake two hours in a slow oven. 

^eef Balls. 

Take cold roast tender beef, fat and lean; mince an onion, add 
grated bread crumbs, and season with pepper and salt; mix all together 
and moisten it with an Qgg beaten; roll it into balls, flour and fry them 
in boiling fresh dripping. 



MEATS AND SUITABLE SAUCES. 



169 



Dried "^eef in Cream, 

Shave your beef very fine, or have your butcher shave it; brown in 
butter, pour over it good rich cream and milk, half and half, let it come 
to a boil. If you have not cream, use butter, and thicken with a very 
little flour; season with pepper, and serve on toast or not, as you 
like. 

Pounded "Beef. 

Boil a shin of meat until it falls readily from the bone; pick It to 
pieces; pick out all the hard bits. Set the liquor away; when cool, take 
off all the fat; boil the liquor down to a pint and a half. Then return 
the meat to it while hot; add pepper and salt. Let it boil a few times, 
stirring all the while. This can also be used cold and cut in thin slices 
for tea. 

Hamburger Steak. 

Take of round steak as much as desired, chop until a perfect mince; 
it cannot be chopped too fine; to this add a small onion, if desired, 
chopped fine; season with salt and pepper and make into balls; fry in hot 
drippings; garnish the platter with celery tops. A brown gravy can be 
made and poured over the meat if desired. If you have an accommo- 
dating butcher he will chop this meat for you and will do it much 
cheaper and much better; see that no stringy bits go into it. This 
steak is preferred by many to the regular broiled 

Beef Salted, or Corned. 

Cut up a quarter of beef. For each hundredweight take half a 
peck of coarse salt, quarter of a pound of saltpetre, the same weight of 
saleratus, and a quart of molasses, or two pounds of coarse brown 
sugar. 

Strew some of the salt in the bottom of a pickle tub or barrel; then 
a layer of meat, strew this with salt, then adci another layer of meat, 
alternately until all is used. Let remain one night. Dissolve the saler- 
atus and saltpetre in a little warm water, and put it to the molasses'^or 
sugar; add water enough to cover the meat, lay over a weight to keep it 
under the brine. The meat is fit for use after ten days. This receipt 
is for winter beef. 



1 70 ^EA TS AND SUITABLE SA UCES. 

Stewed Kidneys. 

Parboil fifteen- minutes, covering with cold water, seasoned with 
salt and red pepper — first cutting off the fat ; skim the water as often as 
necessary. Take out, cut in mouthfuls, strain the liquor, return them 
to it, adding i head of chopped celery, 2 onions chopped, 12 potatoes 
sliced, and a piece of butter rolled in flour. Season with pepper and 
stew slowly until the meat and vegetables are tender. This may be 
made without the potatoes, when less water will be needed. Thicken 
with flour. To make the stew brown, fry the kidneys in a little butter 
before stewing. 

Beef Tongue, Boiled. 

Wash the tongue carefully and soak twenty-four hours, changing 
the water at least once. Put it over to cook in cold water and boil from 
four to six hours, according to the size. The skin should always be 
removed as soon as taken from the pot. It may be served hot with 
sprigs of parsley over the root. If to be eaten cold, cut off the root, 
put a weight upon the tongue, and slice very thinly, garnishing with 
parsley or curled lettuce leaves. 

If the tongue is neither corned nor smoked, but perfectly fresh, the 
soaking may be omitted, and the tongue boiled in slightly salted water, 
always remembering to put it over to boil in cold water. 

Deviled Tongue. 

Take boiled beef tongue, chop very fine, season well with black 
and red pepper and dry mustard ; add a couple of tablespoonfuls of vin- 
egar to moisten, press solid and slice thin. "Deviled" means "very hot" 
or very highly seasoned. 

To Clarify Beef Drippings. 

Take the odds and ends accumulated from different meats and 
clarify them in the following manner: Put them into a basin with 
enough water to cover, and into this slice a raw potato; let it boil long 
enough for the potato to become thoroughly brown ; remove from the. 
fire, and when cool pour off all the fat; turn it into small jars, set it in a 
cool place for future use. The impurities will all settle at the bottom 
of the basin and thus leave your drippings sweet and wholesome. Many 
prefer this to lard 



MEA TS Anb SUITABLE SA tlCES. 1 7 1 

Sweet Breads Fried. 

Parboil them as soon as you get them. Remove the tough parts 
carefully. Let them lie in cold water a short time before using, then 
roll in cracker crumbs. Season with salt and pepper, and fry. 

Sweet Breads with Oysters — "Baked. 

Boil the sweet breads tender; it will take but five or ten minutes. 
Season with pepper and salt, add half a cup of cream, tablespoon butter, 
yolks of 2 eggs, and thicken with a tablespoon of flour made smooth 
with a little water. Line the bottom and sides of a deep dish with rich 
pie-paste. Put in the bottom the same quantity of oysters that you 
have of sweet breads, then the sweet breads, and fill up with the gravy. 
Cover with crust, and bake until the crust is done. 

Boiled Calf Head {without the skin). 

Calf's head, water, a little salt, four tablespoonfuls of melted butter, 
one tablespoonful of minced parsley, pepper and salt to taste, one table- 
spoonful of lemon juice. 

After the head has been thoroughly cleaned, and the brains re- 
moved, soak it in warm water to blanch it. Lay the brains also into 
warm water to soak, and let them remain for about an hour. Put the 
head in a stew-pan, with sufficient cold water to cover it, and when it 
boils add a little salt; take off every particle of scum as it rises, and boil 
the head until perfectly tender. Boil the brains, chop them, and mix 
with them melted butter, minced parsley, pepper, salt, and lemon juice 
in the above proportion. Take up the head, skin the tongue, and put 
it on a small dish with the brains round it. Have ready some parsley 
and butter, smother the head with it, and the remainder send to table 
in a tureen. Bacon, ham, pickled pork or a pig's cheek are indispens- 
able with calf's head. The brains are sometimes chopped with hard- 
boiled eggs. 

Head Cheese, 

Clean the head well, and soak in brine 24 hours ; then boil it_ till 
very tender. Remove all bones, and add to it a boiled heart, tongue, 
and part of a liver; chop very fine; add salt, pepper, sage, and onion, if 
wished. Mix well; put in a colander and set over hot water at night. 
In *;he morning put it to press. 



172 



MEATS AND SUITABLE SAUCES. 



Delicious Minced ''Beef, 

Chop cold roast beef, season with pepper and salt ; moisten with a 
beaten ^gg and gravy or water. Put into a buttered dish, press down, 
cover, and set in a vessel of boiling water for an hour or more. Spread 
a beaten yolk of ^gg on the top and strew sifted bread crumbs over. 
Brown in the oven. Pour a little melted butter over and garnish with 
slices of lemon. 

Calf's Liver and "Bacon, 

Cut the liver in thin slices, and cut as many slices of bacon as there 
are of liver; fry the bacon first, then put that on a hot dish before the 
fire. Fry the liver in the fat which comes from the bacon, after seasoning 
it with pepper and salt, and dredging over it a very little flour. Turn 
the liver occasionally to prevent its burning, and when done, lay it round 
the dish with a piece of bacon between each. Pour away the bacon fat, 
put in a small piece of butter, dredge in a little flour, add the lemon juice 
and water, give one boil, and pour it in the middle of the dish. 

Dressing with Roast ^eef—Very Nice., 

Make a plain dressing, as for turkey or chicken, and bake in the 
pan with the beef. This is liked by many better than Yorkshire pud- 
ding. If the baking pan has no cover, spread the dressing over the top 
of the meat as well. This will keep the meat moist 

Gravtes for Roasts. 

These should be thickened with browned flour. Uncooked flour 
is unpleasant to the eye and raw to the taste. Brown quite a quantity 
of flour at a time and keep handy in a glass jar or tin box closely 
covered. 

Meat Omelet. 

Mince up any cold pieces of meat, add a few crumbs of bread or 
crackers, and enough beaten egg to bind them together. Season well 
and pour into a well buttered frying-pan. If it is difificult to turn it 
whole, a hot shovel may be held over the top until it is browned» 



MEATS AND SUITABLE SAUCES. 



173 



VEAL 

Roast Loin of Veal. 

Wash and rub thoroughly with salt and pepper, leaving in the 
kidney, around which put plenty of salt ; roll up, let stand two hours ; in 
the meantime make dressing of bread crumbs, salt, pepper, and chopped 
parsley or thyme moistened with a little hot water and butter — some 
prefer chopped salt pork — also add an ^gg. Unroll the veal, put the 
dressing well around the kidney, fold, and secure well with several yards 
white cotton twine, covering the meat in all directions ; place in the 
dripping pan with the thick side down, put to bake in a rather hot oven, 
graduating it to a moderate heat afterward ; in half an hour add a little 
hot water to the pan, baste often ; in another half hour turn over the 
roast, and when nearly done, dredge lightly with flour, and baste with 
melted butter. Before serving, carefully remove the twine. A four- 
pound roast thus prepared will bake thoroughly tender in about two 
hours. To make the gravy, skim off fat if there is too much in the 
drippings, dredge some flour in the pan, stir until it browns, add some 
hot water if necessary, boil a few moments and serve in gravy boat. 
This roast is very nice to slice down cold for Sunday dinners. Serve 
with green peas and lemon jelly. 

Stuffed Fillet of Veal with Bacon. 

Take out the bone from the meat, and pin into a round w'th 
skewers. Bind securely with soft tapes. Fill the cavity left by the bone 
with a force-meat of crumbs, chopped pork, thyme and parsley, seasoned 
with pepper, salt, nutmeg and a pinch of lemon-peel. Cover the top of 
the fillet with thin slices of cold cooked, fat bacon or salt pork, tying them 
in place with twines crossing the meat in all directions. Put into a pot 
with two cups of boiling water, and cook slowly and steadily two hours. 
Then take from the pot and put into a dripping-pan. Undo the strings 
and tapes. Brush the meat all over with raw ^gg, sift rolled cracker 
thickly over it, and set in the oven for half an hour, basting often with 
gravy from the pot. When it is well browned, lay upon a hot dish with 
the pork about it. Strain and thicken the gravy, and serve in a boat 
Fillet of veal stuffed with the regulation chicken dressing is very palat- 
able and done without much trouble. 



174 ME^TS tAND SUITA'BLE SAUCES, 

Veal Cutlets. 

Brush them over with the yolk of an ^gg ; dip them into bread 
crumbs, season with pepper and salt and fold each cutlet in a piece of 
buttered paper. Broil them, and send them to t^ble with melted butter 
or a good gravy. 

Veal stew. 

Boil two and a half pounds of the breast of veal one hour in watei 
enough to cover, add a dozen potatoes, and cook half an hour ; before 
taking off the stove, add i pint of milk and flour enough to thicken ; 
season to taste. If preferred, make a crust as for chicken pie, bake in 
two piepans, place one of the crusts on the platter, pour over the stew, 
and place the other on top. 

Veal Loaf. 

Chop fine 3 pounds of leg or loin of veal and three-fourths pound 
salt pork, chopped finely together; roll i dozen crackers, put half of 
them in the veal with 2 eggs, season with pepper and a little salt if 
needed ; mix all together and make into a solid form ; then take the 
crackers that are left and spread smoothly over the outside ; bake one 
hour, and eat cold. 

Veal with Oysters, 

Fry 2 pounds tender veal cut in thin bits, and dredged with flour, 
in sufficient hot lard to prevent sticking ; when nearly done add one and 
a half pints of fine oysters, thicken with flour, season with salt and ,, 
pepper, and cook until done. Serve hot in covered dish. || 

Stewed Kidney, 

Boil kidneys the night before till tender, turn meat and gravy into 
a dish and cover over. In the morning, boil for a few moments, thicken 
with flour and water, add part of an onion chopped very fine, pepper, 
salt, and a lump of butter, and pour over toasted bread well buttered. 

Sweetbread. 

Choose large white sweetbreads; put them into warm water to draw 
out the blood, and to improve the color; let them remain for rather more 
than one hour; then put them into boiling water, and allow them to 
simmer for about ten minutes, which renders them firm. Take them up, 



MEATS AND SUITABLE SAUCES. 1 75 

drain, brush over the ^gg, sprinkle with bread crumbs. Put into a mod- 
erate oven, and bake for three-quarters of an hour. 

Sweethteads {Larded). 

Choose large white sweetbreads ; put them into warm water to 
draw out the blood, and to improve the color ; let them remain for 
rather more than one hour ; then put them into boiling water, and allow 
them to simmer for about ten minutes, which renders them firm. Take 
them up, drain them, brush over the egg, sprinkle with bread crumbs ; 
dip them in Ggg again, and then into more bread crumbs. Drop on them 
a little oiled butter, and bake in a moderately heated oven. 

l/eal Croquettes, 

Mince a coffee cup of cold veal in a chopping bowl, adding a little 
cold ham, and two or three slices of onion, a pinch of mace, powdered 
parsley and pepper, some salt. Let a pint of milk or cream come to the 
boiling point, then add a tablespoonful of cold butter, then the above 
mixture. Beat up 2 eggs and mix with a teaspoonful of corn starch or 
flour, and add to the rest ; cook it all about ten minutes, stirring with 
care. Remove from the fire, and spread it on a platter, roll it into balls ; 
when cooled, flatten each ; dip them in &gg and bread crumbs, and fry 
*n a wire basket, dipped in hot lard. 

MUTTON. 

Broiled Mutton Chops. 

Loin of mutton, pepper and salt, a small piece of butter. Cut the 
chops from a tenderloin of mutton, remove a portion of the fat, and trim 
them into a nice shape ; slightly beat and level them ; place the gridiron 
over a bright, clear fire, rub the bars with a little fat, and lay on the 
chops. While broiling frequently turn them, and in about eight minutes 
they will be -done. Season with pepper and salt, dish them on a very 
hot dish, rub a small piece of butter on each chop, and serve very hot 
and expeditiously. Nice with tomato sauce poured over them. 

Mutton Chops {Fried), 

Season with salt and pepper, put in skillet, cover closely, and fry 
five minutes, turning over once; dip each chop in beaten egg, then in 
cracker or bread crumbs, and fry till tender or nicely browned on each 



1 76 ^£^ TS AND SUITABLE SA UCES. 

side; or put in oven in a dripping pan, with a little water, salt and 
pepper ; baste frequently and bake until brown. To broil lamb chops, 
trim neatly, broil over clear fire, season with pepper and salt, and serve 
with green peas. 

Boiled Mutton with Caper Sauce, 

Have ready a pot of boiling water, and throw in a handful of salt ; 
wash a leg of mutton and rub salt through it. If it is to be rare, cook 
about two hours ; if well done, three hours or longer, according to size. 
Boil a pint of milk, thicken with flour well blended, add butter, salt, 
pepper and 2 tablespoons of capers, or mint sauce if preferred. 

Roasted Leg of Mutton. 

Wash and put the leg in a steamer and cook It until tender, then 
place in a roasting pan, salt and dredge well with flour and set in a hot 
oven until nicely browned; the water that remains in the bottom of the 
steamer may be used for soup. Serve with currant ielly. 

Roast Fore-Quarter of Lamb. 

Lamb, a little salt. To obtain the flavor of lamb in perfection it 
should not be long kept ; time to cool is all that is required ; and though 
the meat may be somewhat thready, the juices and flavor will be infi- 
nitely superior to that of lamb that has been killed two or three days. 
Make up the fire in good time, that it may be clear and brisk when the 
joint is put down. Place it at sufficient distance to prevent the fat from 
burning, and baste it constantly till the moment of serving. Lamb 
should be very thoroughly done without being dried up, and not the 
slightest appearance of red gravy should be visible, as in roast mutton ; 
this rule is applicable to all young white meats. Serve with a little 
gravy made in the dripping-pan, the same as for other roasts, and send 
to table with a tureen of mint sauce. 

Baked Mutton with Dressing. 

Cut from a leg of mutton slices about half an inch thick. On each 
slice lay a spoonful of stuffing made with bread crumbs, beaten egg, 
butter, salt, pepper, sage and summer savory. Roll up the slices, pinning 
with little skewers or small wooden toothpicks to keep the dressing in. 
Put a little butter and water in a baking pan with the muttonettes, and 



MEA TS AND SUITABLE SA UCES. 1 7 7 

cook in hot oven three-quarters of an hour. Baste often, and when 
done thicken the gravy, pour over the meat, garnish with parsley, and 
serve on hot platter. 

Mutton Chops. 

Place in a dripping pan; season well, and set in a hot oven. This 
is the nicest way we have ever cooked mutton chops. The gravy may 
be thickened or not, just as you prefer. It is not necessary to turn them. 

To Roast Leg of Lamb. 

All lamb should be very well cooked, and not put too near the fire 
at first; from eighteen to twenty minutes to the pound before a clear, 
but not fierce heat. It may be served with spinach, peas or asparagus. 

Lamb Stewed with Peas. 

Cut the neck or breast in pieces, put it in a stewpan with some salt 
pork sliced thin, and enough water to cover it; cover close and let stew 
until the meat is tender, then skim free from scum, add a quart of green 
peas shelled, and more hot water if necessary; cover till the peas are 
done tender, then add a bit of butter rolled in flour, and pepper to taste; 
let simmer for a few minutes and serve. 

Pressed Lamb. 

Take a generous piece of lean lamb, put it over to boil, season and 
let cook until tender and the water has nearly cooked off. Take up 
meat, chop to a fine hash and put into a dish; pour over thisthe balance 
of the juice and press by putting a plate over the top and a flatiron upon 
this. Excellent served with sliced cucumbers. 

Minced Mutton. 

Take cold mutton, chop fine, heat it in gravy, and add a spoon of 
catsup and a bit of butter. Thicken with a little flour made smooth in 
water, and serve on a platter surrounded with mashed potatoes. 

Scraps. 

A great variety of relishing, nutritive, and even elegant dishes, may 
be prepared from the most homely materials, and 'be made to go much 
farther in a large family than they usually do. The great secret of all 
cookery, except in roasting and broiling, is a judicious use of butter, 
flour* and herbs, and the application of a very slow fire. 
13 



1 7S MBA TS AND SUITABLE SA UCES. 

Lamb Patties. 

Cut portions of the neck or breast of lamb into small pieces, and, 
with a Httle salt pork cut fine, stew gently for ten or fifteen minutes ; 
season with pepper and salt, and a small piece of celery chopped coarsely, 
also of the yellow top, picked (not chopped) up ; stir in a paste made of 
a tablespoonful of flour, the yolk of i ^gg, and milk to form a thin 
batter ; let all come to a boil, and it is ready for the patties. Make the 
patties of a light, flaky crust, as for tarts, cut round, the size of a small 
sauce plate; the center of each, for about three inches, cut half way 
through, to be raised and serve as a cover. Put a spoonful of the stew 
in each crust, lay on the top, and serve. Stewed oysters or veal may be 
used in place of lamb. 

PORK. 
Roast Pork, 

A small loin of pork, 3 tablespoons bread crumbs, i onion, L«ilf a 
teaspoon chopped sage, half teaspoon salt, half teaspoon pepper, i ounce 
chopped suet, i tablespoon drippings. Separate each joint of the loin 
with the chopper, and then make an incision with a knife into the thick 
part of the pork in which to put the stuffing. Prepare the stuffing by 
mixing the bread crumbs together with the onion, which mast have pre^ 
viously been finely chopped. Add to this the sage, pepper, salt and 
suet, and when all is thoroughly mixed, press the mixture snugly into 
the incision already made in the pork, and sew together the edges of the 
meat with needle and thread, to confine the stuffinsf. Grease well a 
sheet of kitchen paper, with drippings, place the loin into this, securing 
it with z wrapping of twine. Put to bake in a dry baking pan, in a brisk 
oven, basting immediately and constantly as the grease draws Cut, and 
roast a length of time, allowing twenty minutes to the pound and twenty 
minutes longer. Serve with apple sauce or apple fritters. 

Broiled Ham. 

Cut some slices of ham, quarter of an inch thick, lay them in hot 
water for half an hour, or give them a scalding in a pan over the fire; 
then take them up, and lay them on a gridiron, over bright coals; when 
the outside is browned, turn the other; then take the slices on a hot 
dish, butter them freely, sprinkle pepper over and serve. Or, dip in 
beaten ^gg^ and then into rolled crackers, and fry. 



uVMATS ANB SUITAJ^LE SAUCES. 179 



Delicious Fried Ham. 

Place the slices in boiling water and cook till tender; put in frying 
pan and brown, and dish on a platter; fry some eggs by dripping gravy 
over them until done, instead of turning; take up carefully and lay them 
on the slices of ham. 

Boiled Ham. 

Soak, put into a pot with cold water and boil gently for five or six 
hours; take it off the fire and let it remain in the water until cold. Peel 
off the skin and sprinkle with bread or cracker crumbs, and brown in the 
oven. Slice very thin for the table. Sliced cold boiled ham is excellent 
when broiled. 

Ham Croquettes. 

One cupful of finely-chopped cooked ham, one of bread crumbs, two 
of hot mashed potatoes, one large tablespoonful of butter, three eggs, a 
speck of Cayenne. Beat the ham, Cayenne, butter, and two of the eggs 
into the potato. Let the mixture cool slightly, and shape it like cro- 
quettes. Roll in the bread crumbs, dip in beaten ^gg and again, in 
crumbs, put in the frying-basket and plunge into boiling fat. Cook two 
minutes. Drain, and serve. 

Pigs' Cheek. 

Is smoked and boiled like ham with vegetables; boiled cabbage or 
fried parsnips may be served with it. 

Roast Spare-Rib. 

Trim off the rough ends neatly, crack the ribs across the middle^ 
rub with salt and sprinkle with pepper, fold over, stuff with turkey dress* 
ing, sew up tightly, place in dripping-pan with pint of water, baste fre- 
quently, turning over once so as to bake both sides equally until brown. 

Meat very much underdone, whether roasted or boiled, is not so 
wholesome as meat well done but retaining all its juices. 

Pork, veal, lamb, and all young meats, when not thoroughly cooked, 
are absolute poison to the stomach; and if half-raw beef or mutton are 
often eaten with impunity, it must not be inferred that they are un- 
wholesome in their §emi-crude state, but only less wholesonie than the 
young meats, 



t So M£A TS A ND SUITABLE SA UCES. 

Fricatelli. 

Chop raw fresh pork very fine, add a little salt, plenty of pepper, 
and 2 small onions chopped fine, half as much bread as there is meat, 
soaked until soft, 2 eggs ; mix well together, make into oblong patties, 
and fry like oysters. These are nice for breakfast ; if used for supper, 
serve with sliced lemon. 

Boned Ham, 

Having soaked a well-cured ham in tepid water over night, boil it 
till perfectly tender, putting it on in warm water ; take up in a wooden 
tray, let cool, remove bone carefully, press the ham again into shape, 
return to boiling liquor, remove pot from fire, and let the ham remain in 
it till cold. Cut across and serve coldk 

Pofk Chops, Steaks and Cutlets, 

Fry or stew pork chops after taking off the rind or skin, the same 
as for veal. Cutlets and steaks are also fried, broiled or stevved, the 
same as veal. 

Sausage. 

Sausage meat maybe tied in a muslin bag, and boiled, and served 
with vegetables; or let become cold, and cut in slices. 

Pork Fritters. 

Have at hand a thick batter of Indian meal and flour; cut a few 
slices of pork and fry them in the frying-pan until the fat is fried out; 
cut a few more slices of the pork, dip them in the batter, and drop them 
in the bubbling fat, seasoning with salt and pepper; cook until light 
brown, and eat while hot. 

Pork and Beans, 

To every quart of the small white soup beans allow i pound of 
pickled pork. Soak the beans over night in cold water. In the morning 
wash them well in a colander. Put them on to boil in cold water ; at 
the first boil, drain this water off and cover them with fresh boiling 
water. Score the rind of the pork and put it in with the beans ; simmer 
, gently until you can blow off the skin of the beans. To do this, take 
three or four beans in your hand, blow hard on them, afld if the skin 
ef^ftk^ they are doncs When done* «very feean shoiild b© pcff«6tly 



MMAfS AND SUITABLE SAUCBS. igl 

wnole. Take out the pork and drain. Put the beans into a bean pot 
(an earthen pot or pipkin with a cover), almost bury the pork in the center 
of the beans. Add i teaspoonful of salt to i pint of the water in which 
the beans were boiled, pour this into the pot, sprinkle with pepper. 
Pour over the top of the beans i large spoonful of molasses, put on the 
Hd, then bake in a very moderate oven for six or eight hours. If wanted 
for Sunday morning breakfast, put them in the oven on Saturday night, 
and let them bake all night. Serve with Boston brown bread. They ma}^ 
be baked in an ordinary iron baking pan, but in that case they should 
be covered with another pan or carefully watched, and baked only two 
hours. Bring them to the table in the pan in which they were baked. 

Pork Sausages. 

Take such a proportion of fat and lean pork as you like; chop it 
quite fine, and for every ten pounds of meat take four ounces of fine salt, 
and one of fine pepper; dried sage, or lemon thyme, finely powdered, 
may be added if liked; a teaspoonful of sage, and the same of ground 
allspice and cloves, to each ten pounds of meat Mix the seasoning 
through the meat; pack it down in stone pots or put in muslin bags, or 
the cleaned intestines of a hog, thus: Turn them Inside out once or 
twice, scrape them, then rinse them, and fill with the meat. 

If you do not use the intestines, make the sausage meat up to the 
size and shape of sausages, dip them in beaten ^ggy and then into wheat 
flour, or rolled crackers, or simply into wheat flour and fry In hot lard. 
Turn them, that every side may be a fine color. Serve hot with boiled 
potatoes or hominy; either taken from the gravy, or after they are fried, 
pour a little boiling water into the gravy in the pan and pour It over them; 
or first dredge in a teaspoonful of wheat flour, stir it until it is smooth 
and brown; then add a little boiling water, let it boil up once, then put 
it in the dish with the sausages. 

Chopped onion and green parsley may be added to the sausage meat, 
when making ready to fry. 

Or sausage meat maybe tied in a muslin bag and boiled, and served 
with vegetables; or let It become cold, and cut in slices. 

Minced Ham with Eggs. 

Mix half a pound of cracker crumbs with an equal quantity of finely 
minced lean boiled ham. Moisten this mixture with a little hot water 



MEATS AND SUITABLE SAUCES. 



in which a small piece of butter is dissolved. Put the mixture in a 
baking dish. Make depressions in it. Place in each the yolk and white 
^^ I ^%Z' Bake a delicate brown. Any other meat hash may be served 
in the same way. 

To Fry Salt Pork, 

In order to have the pork nice it must be of the best quality, well 
preserved, firm and sweet. Slice into thin slices and put over the stove 
in a frying-pan in a goodly quantity of cold water; let come to a boil 
and pour off the water; this takes out the salt and leaves the pork ready 
to brown. Have ready a plate of wheat flour; take a fork and roll each 
slice of pork into the flour and brown on both sides. This should be a 
delicate brown and wants to brown quickly in order to give it the desired 
flavor. ■ Take up on a platter and with the drippings left in the frying- 
pan add one heaped tabespoonful of flour, stir very quickly and thor- 
oughly; be sure that it is smooth as paste and then add quickly one bowl 
of rich, sweet milk; stir quickly and thoroughly until it boils. 

Brine for Beef, Ham, Shoulder or Mutton. 

Twenty-five pounds of meat, one and one-half gallons of water, three 
and three-quarter pounds Turk Island salt, one pint molasses, three- 
quarter pounds brown sugar, three-quarter ounces saltpetre, one-half ounce 
baking soda. Bring to a boil, skim and let cool. The pickle can be 
used as long as fresh and sweet. 

A piece of beef remaining in this a few days makes the finest corn 
beef. If it remains in several weeks, it should be soaked over night be- 
fore using. A round of beef put in this pickle for four weeks, and then 
dried slowly in a cool place, makes superior dried beef. 

To Try Out Lard. 

Take the leaf fat from the inside of a bacon hog, cut it small, and 
put it in an iron kettle, which must be perfectly free from any musty taste; 
set it over a steady, moderate fire, until nothing but scraps remain of 
the meat; the heat must be kept up. but gentle, that it may not burn 
the lard; spread a coarse cloth in a wire sieve, and strain the liquid into 
tin basins which will hold two or three quarts; squeeze out all the fat from 
the scraps. When the lard in the pans is cold, press a piece of new 
muslin close upon it, trim it off at the edge of the pan, and keep it in a 
cold place. Or it may be kept in wooden kegs with close covers. 



MR.^TS ^ND SUITABLE SAUCED. 



Trigs' Feet Soused. 

Scald and scrape clean the feet; if the covering of the toes will not 
come off without, singe them in hot embers, until they are loose, then 
take them off. Many persons lay them in weak lime water to whiten 
them. Having scraped them clean and white, wash them and put them 
in a pot of hot (not boiling) water, with a little salt, and let them boil 
gently, until by turning a fork in the flesh it will easily break and the 
bones are loosened. Take off the scum as it rises. When done take 
them from the hot water into cold vinegar, enough to cover then^, 
add to it one-third as much of the water in which they were boiled; add 
whole pepper and allspice, with cloves and mace if liked, put a cloth and 
a tight fitting cover over the pot or jar. Soused feet may be eaten cold 
from the vinegar, split in two from top to toe, or having split them, dip 
them in wheat flour and fry in hot lard, or broil and butter them. In 
either case, let them be nicely browned. 

To Make Lard. 

Take the leaf fat from the inside of a bacon hog, cut it small, and 
put it in an iron kettle, which must be perfectly free from any musty 
taste; set it over a steady, moderate fire, until nothing but scraps remain 
of the meat: the heat must be kept up, but gentle, that it may not burn 
the lard; spread a coarse cloth in a wire sieve, and strain the liquid into 
tin basins which will hold two or three quarts; squeeze out all the fat from 
the scraps. When the lard in the pans is cold, press a piece of new 
muslin close upon it, trim it off at the edge of the pan, and keep it in a 
cold place. Or it may be kept in wooden kegs with close covers. Lard 
made with one-third as much beef suet as fat is supposed by many per- 
sons to keep better. 

To Cure English "Bacon, 

This process is called the " dry cure," and is considered far prefer-, 
able to the New England or Yankee style of putting prepared brine or 
pickle over the meat. First, the hog should not be too large or too fat, 
weighing not over two hundred pounds ; then after it is dressed and 
cooled, cut it up into proper pieces ; allow to every hundred pounds a 
mixture of 4 quarts of common salt, one-quarter of a pound of saltpeter 
and 4 pounds of sugar. Rub this preparation thoroughly over and into 



1 84 MEA TS AND SUITABLE SA UCES. 

each piece, then place them in a tight tub or suitable cask ; in this 
a brine forms of itself, from the juices of the meat, enough at least to 
baste it with, which should be done two or three times a week, turning 
each piece every time. 

In smoking this bacon, the sweetest flavor is derived from black | 
birch chips, but if these are not to be had, the next best wood is hickory ; 
the smoking with corn-cobs imparts a rank flavor to the bacon, which is ' 
distasteful to English people visiting this country. It requires three 
weeks or a month to smoke the bacon properly. 




POULTRY AND GAME. 



iS' 



POULTRY AND GAME. 




A fowl to be stewed should be dropped in cold water ; this extracts 
the juices and renders the gravy richer. To be boiled whole and pre- 
serve the juices, it should be put in boiling water. 

A lump ot charcoal put inside a dressed fowl will preserve it fresh. 
Packers would do well to remember this. 

Half a teacup of rice boiled with chickens make them look white. 

A little salt pork boiled with chickens improves the flavor for many 
\i pork is used no salt is required 



T 86 PQUL TR Y AND GAME. 

The giblets of a fowl are the neck, pinions, gizzard, heart and liver. 

Lard rubbed over a fowl that is prepared for roasting, or thin slices 
of fat pork laid on the upper part, will prevent burning. 

Chickens only should be scalded ; other fowls and game should be 
picked dry until the feathers are removed, except the down. Pour 
boiling water over them ; this will swell the fowl, when the down can be 
rubbed off. Rolling up first in a piece of old blanket for ten minutes 
will help somewhat. The hair may be singed with a burning paper. 

To Select a Chicken. — Buy a chicken with firm tlesh, yellow skin 
and legs. If young, the cock will have small spurs, and both cock and 
hen will have soft, smooth legs and tender skin ; the lower part of the 
breast bone will be cartilage, soft and pliable. If old, the opposite. 

Poultry, full grown, have the best flavor, and are good for roasting, 
fricassees, and stewing. Older ones make good soup, or may be served 
boiled. Spring chickens should only be broiled or fried. Be sure that 
they are fresh, and free from any unpleasant odor. They should be 
drawn as soon as possible after they are killed, and hung away in a cool, 
dry place for at least twenty-four hours before cooking. If cooked as 
soon as killed, they are hard and tough. If frozen, they should be 
placed in a warm room to thaw several hours before they are wanted. 

To Clean. — Cut off the head and feet at the first joint, split the 
skin on the back of the neck, then detach the skin from the neck and 
draw it down over the breast, and take out the crop without breaking it. 
Now, cut the neck off close to the body. The skin is then left to cover 
the place where the neck was cut off. Turn the chicken around, make 
a vent under the rump large enough to draw the chicken easily. Take 
out all the internal organs — the heart, liver, gizzard, lungs, entrails and 
eggs, if there are any, being very careful not to break the gall-bag (a 
small sack of a blue-green color about an inch long attached to the liver) 
or entrails, as the contents of either would render the fowl uneatable 
unless thoroughly washed. Never wash or soak poultry or game unless 
you have broken something ; then do it quickly as possible, and wipe 
dry immediately. But fowls, and various kinds of game, when bought 
at our city markets, require a more thorough cleansing than those sold 
in country places, where as a general thing the meat is wholly dressed. 
In large cities they lie for some length of time with the intestines 
undrawn, until the flavor of them diffuses itself all through the meat. 



POULTRY AND GAME. 187 

"~ '- ' > 

rendering it distateful. In this case, it is safe after taking out the 
intestines, to rinse out in several waters, and in next to the last water, 
add a teaspoonful of baking soda ; say to a quart of water. This process 
neutralizes all sourness, and helps to destroy all unpleasant taste in the 
meat. 

To Cut ztp a Chicken. — Cut off the wings and legs at the joint 
which unites them to the body, separate the first joint of the leg from 
the second, cut off the oil-bag, separate the back and breast,^ cut the neck 
from that part of the back to which the ribs are attached, turn the skin 
off the neck, and take out all lumps and stringy substances, clean the 
gizzard by making an incision through the thick part and first lining, 
peeling off the fleshy part, leaving the inside whole and ball-shaped ; if 
the. lining breaks, open the gizzard, pour out contents, peel off inner 
lining, and wash thoroughly. When young chickens are to be baked, 
Vvith a sharp knife open the back at the side of the back bone, press 
apart, and clean as above directed, and place in dripping-pant skin 
side up. 

Many folks find it difficult to get the wings and legs of a chicken 
tender and yet keep them from becoming too brown or scorched. This 
is easily remedied by using a deep roasting pan with close cover. They 
are to be found now at almost any hardware store and are a great im- 
provement over the old dripping pans for cooking fowls. There is an 
opening in the top which gives vent to the accumulation of steam when 
required. Roast meats of any kind can be used in the same manner. 

To Stuff for Baking. 

Stuff the breast first, but not too full, or it will burst in cooking ; stuff 
the body rather fuller than the breast, sew up both openings with strong- 
thread, and sew the skin of the neck over upon the back or down upon 
the breast. These threads must be carefully removed ^bef ore sending to 
the table. Lay the points of the wings under the back, and fasten in 
that position with a skewer run through both wings and held in place 
with twine ; press the legs as closely toward the breast and side bones 
as possible, and fasten with a skewer run through the body and both 
thighs, push a short skewer through above the tail, and tie the ends of 
legs down with a twine close upon the skewer (or, if skewers are not 
used, tie well in shape with twine) ; rub over thoroughly with salt and 
pepper, then lard, in the following manner: Hold the breast over a 



POULTRY AND GAME. 



clear fire for a minute, or dip it in boiling water. To make the flesh 
firm, cut strips of firm fat bacon, two inches long, and an eighth of an 
inch wide, and make four parallel marks on the breast, put one of these 
strips of bacon-fat (called lardoons) securely into the split end of small 
larding-needle, and insert it at the first mark, bringing it out at the 
second, leaving an equal length of fat protruding at each end ; continue 
inserting these strips, at intervals of half an inch down these two lines, 
and then do the same with the two others. For poultry use a small 
larding-needle ; the large ones are used for larding beef or veal. The 
process is very simple, and any one who likes to bring out dainty dishes, 
will be more than repaid for the little trouble in learning how. All 
white-fleshed birds are improved by larding (as well as veal and sweet- 
bread). 

Chicken Larded and Roasted. 

After preparing chicken as above directed, place in a baking pan, 
put a tablespoonful of butter and a half teaspoonful of salt in the pan, 
place in a quick oven, and baste every ten minutes. Roast fifteen min- 
utes to every pound, if the chicken is young. Serve with brown sauce. 

Smothered Chicken. 

Singe a young chicken, and split it down the back. Take out the 
intestines. Wipe it with a damp towel. Lay the chicken, with inside 
downward, in a baking pan, breaking the breast bone to make it lie flat. 
Spread the breast with a quarter pound of butter, dredge with pepper. 
Put a teaspoonful of salt and a half cup of water in the bottom of the 
baking pan, place it in a hot oven, cover with another pan, let it bake 
for half an hour, basting every ten minutes. Now remove the upper 
pan, turn the chicken, baste it well on the inside, cover again, and bake 
for another half hour. When done, place it on a hot dish ; put the pan 
in which the chicken was cooked on top of the fire to brown, add one 
tablespoonful of flour, and stir until smooth and brown, then add a half 
pint of milk, and stir constantly until it boils. Taste to see if properly 
seasoned ; if not, add salt and pepper. Serve in a boat. 

Bmled Chickens or Quails. 

Cut chicken open on the back, lay on the meat board and pound 
until it will lie flat, lay on gridiron, place over a bed of coals, broil until 



POULTRY AND GAME. 



a nice brown, but do not burn. It will take twenty or thirty minutes to 
cook thoroughly, and it will cook much better to cover with a pie-tin 
held down with a weight so that all parts of the chicken may lie close to 
the gridiron. While the chicken is broiling, put the liver, gizzard and 
heart in a stew pan and boil in a pint of water until tender, chop fine 
and add flour, butter, pepper, salt, and stir a cup of sweet cream to the 
water in which they were boiled ; when the chicken is done, dip it in 
this gravy while hot, lay it back on the gridiron a minute, put in the 
gravy and let boil for half a minute, and send to the table hot. Cook 
quails in the same way. Serve on toast if preferred. 

Chicken Stew with Biscuit. 

Take chickens and boil the same as a fricassee, take out the chicken 
and have ready a frying pan with butter; into this put your chicken and 
let brown on both sides; then take the chicken up on platter and pour 
into your frying pan the gravy left in the kettle, this will giYQ a brown 
color to your gravy and the butter will add a flavor. Have ready some 
cream biscuits, break open on the platter, butter each and pour over your 
gravy. This is the nicest preparation of chicken of which we know. 

Chicken Pie with Oysters. 

Boil the chicken— a year old is best — until tender, drain off liquor 
from a quart of oysters, boil, skim, line the sides of a dish with a rich 
crust, put in a layer of chicken, then a layer of raw oysters, and repeat 
until dish is filled, seasoning each layer with pepper, salt, and bits of 
butter, and adding the oyster liquor and a part of the chicken liquor 
until the liquid is even with the top layer ; now cover loosely with a 
crust having an opening in the center to allow steam to escape. If the 
liquor cooks away, add chicken gravy or hot water. Bake forty minutes 
in a moderate oven. Make gravy by adding to chicken liquor left in 
pot (one quart or more) 2 tablespoonfuls flour, rubbed smooth with 2 
tablespoonfuls butter, and seasoned highly with pepper ; let cook until 
there is no raw taste of flour, and salt to taste, and serve. 

JeUied Chicken. 

Cook six chickens in a small quantity of water, until the meat will 
part from the bone easily ; season to taste with salt and pepper ; just as 

m^n m m\A m&iigh to handle, mmm^ btn^s m^ ^|sk ; p\m^ meat in a 



^^o POULTRY AND GAME. 

deep pan or mould, just as it comes from the bone, using gizzard, liver 
and heart, until the mould is nearly full. To the water left in the kettle, 
add three-fourths of a box of Cox's gelatine (some add juice of lemon), 
dissolved in a little warm water, and boil until it is reduced to a little less 
than a quart, pour over the chicken in the mould, leave to cool, cut with 
a very sharp knife, and serve. The slices will not easily break up if 
directions are followed. 

Pressed Chicken. 

Take one or two chickens, boil in a small quantity of water with a 
little salt, and when thoroughly done, take all the meat from the bones, 
removing the skin, and keeping the light meat separate from the dark ; 
chop and season to taste with salt and pepper. If a meat presser is at 
hand take it, or any other mould such as a crock or pan will do ; put in a 
layer of light and a layer of dark meat till all is used, add the liquor it 
was boiled in, which should be about one teacupful, and put on a heavy 
weight ; when cold cut in slices. Many chop all the meat together, add 
one pounded cracker to the liquor it was boiled in, and mix all thoroughly 
before putting in the mould ; either way is nice. Boned turkey can be 
prepared in the same way, slicing instead of chopping. 

Chicken Croquettes. 

Boil two fowls weighing five pounds each, till very tender, mince 
fine, add i pint cream, half pound butter, salt and pepper to taste; shape 
oval in a jelly glass or mold. Fry in lard like doughnuts until brown. 

Potted Chicken. 

Cut up the fowls and place in a kettle with a tight cover, so as to 
retain the steam; put about two teacups of water and plenty of salt and 
pepper over the chicken, then let it cook until the meat leaves easily 
from the bones; cut or chop all the meat (freed from skin, bone and 
gristle) about as for chicken salad; season well, put into a dish and pour 
the remnant of the juice in which it was cooked over it. This will jelly 
when cold, and can then be sliced or set on the table in shape. Nice 
for tea or lunch. The knack of making this simple dish is in not having 
too much water; it will not jelly if too weak, or if the water is allowed 
to boil away entirely while cooking. 

This is a favorite cold meat for picnics — improved by adding a let' 
tucq leiif with each slice of chicken. 



POULTRY AND GAME. 



IQI 



Chicken with Oysters. 

Cut a couple of chickens In small pieces, boil till tender. Take out 
and ivy in butter (or use part lard). To the liquor they were boiled in 
add pepper and salt to taste, a spoon of butter, flour to thicken, a quart 
of oysters, and some milk if liked. Boil up and pour over the chicken 
in a large platter. (Mrs. M. M. Hale, Sandwich, 111.) 

Fricassee Chicken. 

Cut every joint separate, the back in 2 pieces, and the breast in 5 
or more. Stew only in water enough to cover, until the meat is very 
tender. There should be about a teacup of water in the pot. Mix a 
heaping teaspoon of flour with a cup of milk, add, and let boil up. 
Season with salt and pepper, and take up on a platter. You may put 
In 2 slices of salt pork cut in strips half an hour before serving, if the 
flavor is liked. 

This is an old-fashioned dish, and a favorite with our grandmothers. 
If one has a larger company for dinner than they anticipated, this is the 
best way to prepare the chicken, as it will go farther and serve more 
people. A great improvement can be made in the stew by breaking 
open a few warm biscuits and either placing in the kettle just before tak- 
ing them off the stove, or laying on a platter and pouring the chicken, 
gravy and all, over the biscuits. 

A Brown Fricassee of Chicken, 

Draw and singe the chicken as directed. Cut it into eleven pieces. 
First take off the legs with second joints, then separate the second joints 
from the leg, making four pieces ; take off the wings. Now cut through 
the ribs on either side, unjoint the back and breast, cut the breast in 
half lengthwise, making two nice pieces ; unjoint the back, and make 
two pieces of lower back. Place a quarter-pound of salt pork or two 
ounces of butter in a saucepan ; when a nice brown, put in the chicken. 
Stir until every piece is nicely browned, then add 2 tablespoonfuls of 
flour; stir again, add one pint of boiling water or stock, stir until it 
boils; add a teaspoonful of salt. Cover and let simmer gently until 
tender, then add a teaspoonful of onion juice, and a little black pepper. 
Dish. Put the neck-piece, heart, liver, gizzard, and the back pieces in 
the center of the dish ; put the two pieces of breast on top, the> second 
joints on one side of the plate, the legs crossed on the otheri and a wing 



lg2 POULTRY AND GAME. 

at each end of the plate. Pour the sauce over, sprinkle with chopped 
parsley, and serve. 

A White Fricassee of Chicken, 

Clean and cut the same as for a brown fricassee. Clean the 
giblets. Now put the whole in a stewing pan, partly covered with water. 
Simmer gently until tender. Dish. 

The Sauce. — Put i large tablespoonful of butter in a frying pan to 
melt, then add i tablespoonful of flour. Mix until smooth, then pour 
it into the vessel in which the chicken was cooked ; stir continually until 
it boils, then add salt and pepper to taste, and take from the fire; add 
I tablespoonful of cream, the yolks of 2 eggs, and a tablespoonful of 
chopped parsley. Do not boil after adding the eggs, or the sauce will 
curdle. Pour over the chicken, and serve. This may be served plain, 
with truffles, mushrooms, or a border of rice. 

Chicken Cecils. 

Chicken Cecils may be made the same as meat cecils, using 
chicken instead of beef or mutton. 

Chicken Stew with Dumplings, 

Cut up the fowl according to directions. Put over to stew in 
enough cold water to cover ; three hours will be required for a tough 
fowl. While stewing, throw in a tablespoonful of chopped onion, a 
small piece of pickled pork cut fine, i teaspoonful of salt, one-half tea- 
spoonful of pepper, and a cupful of milk. Thicken with 2 tablespoonfuls 
of flour rubbed in water. 

Have the ^gg dumplings ready to drop in. 

Dumplings. 

One pint of milk ; 2 eggs well beaten ; a pinch of salt, and flour 
enough to make a batter thick as pound cake. Drop them by spoonfuls 
in the gravy. Cook five minutes, remove to a dish, put bits of butter 
and pepper over and serve with the meat. They can be cooked in boil- 
ing water, and served with cold meat in the same manner. 

Chicken Pot Pie. 

One large year-old chicken ; i pound of lean ham ; 4 medium-sized 
potatoes ; salt and pepper. 



POUL TR V AND GAME. ^ 1 93 

Make the paste first and stand it in a cool place while you draw 
and singe the chicken. Cut it up as for a fricassee ; pare and cut the 
potatoes into dice, cut the ham the same size. Now roll out half the 
paste into a thin sheet. Butter the sides and bottom of a rounding pot, 
line it with the sheet of paste, and trim the top ; roll out these trimmings 
into a sheet, and cut them into squares. Now put a layer of chicken in 
the bottom of the pot, then a layer of potatoes, then a sprinkling of ham, 
salt, pepper, and the squares of paste, then the remainder of the chicken, 
and then the potatoes, etc. Roll out the remainder of the paste, make 
a hole in the middle of it, and lay it on top of the last layer, which 
should be potatoes. Pour in through this hole about i quart of boiling 
water, place it over a moderate fire, and simmer continually for one and 
a half hours. Half an hour before the pie is done, add i tablespoonful 
of better, cut into bits, through the hole in top crust. When done, turn 
it out on a large dish so that the bottom crust will be uppermost. 

Rabbit or squirrel pot-pie may be made in the same manner, using 
*wo rabbits or three squirrels. 

TURKEY. 

Young hen turkeys are best for roasting. The legs should be black, 
the skin white, the breast broad and fat ; and the shorter the neck the 
better. An old hen has reddish rough legs. A gobbler, if young, 
should have black legs and small spurs, and is always much larger than 
the hen of the same age. The flesh of an old gobbler is strong and 
tough, and it can be told by its reddish legs and long spurs. 

Roast Turkey with Giblet Sauce, 

Clean and prepare exactly the same as roast chicken, using 
double the amount of stuffing, and roasting fifteen minutes to every 
pound. 

Roast Turkey with Oyster Dressing, 

Dress and rub turkey thoroughly inside and out with salt and 
pepper, steam two hours or until it begins to grow tender, lifting the 
cover occasionally, and sprinkling lightly with salt. Then take out, 
loosen the legs, and rub the inside again with salt and pepper, and stuff 
with a dressing prepared as follows : Take a loaf of stale bread, cut off 
crust and soften by placing in a pan, pouring on boiling water, draining 
of innnediately and covering closely ; crumble the bread fine, add half 



194 POULTRY AND GAME. 

a pound melted butter, or more if to be very rich, and a teaspoon fu I eacli 
of salt and pepper, or enough to season rather highly ; drain off liquor 
from a quart of oysters, bring to a boil, skim and pour over the bread 
, crumbs, adding the soaked crusts and one or two eggs ; mix all thor- 
oughly with the hands, and if rather dry, moisten with a little sweet 
milk ; lastly, add the oysters, being careful not to break them ; or first 
put in a spoonful of stuffing, and then three or four oysters, and so on 
until the turkey is filled ; stuff the breast first. Flour a cloth and place 
over the openings, tying it down with a twine ; spread the turkey over 
with butter, salt and pepper, place in a drpping-pan in a well heated 
oven, add half a pint hot water, and roast two hours, basting often with 
a little water, butter, salt and pepper, kept in a tin for this purpose and 
placed on the back of the stove. A swab made of a stick with a cioth 
tied on the end, is better than a spoon to baste with. Turn until nicely 
browned on all sides, and about half an hour before it is done, baste with 
butter and dredge with a little flour — this will give it a frothy 
appearance. 

When you dish the turkey if there is much fat in the pan, pour of? 
most of it, and add the chopped giblets previously cooked until tender, 
and the water in which they were cooked, now stewed down to about 
one pint ; place one or two heaping tablespoons flour (it is better to 
have half of it browned) in a pint bowl, mix smooth with a little cream; 
fill up bowl with cream or rich milk, and add to the gravy in the pan ; 
boil several minutes, stirring constantly, and pour into the gravy tureen ; 
serve with currant or apple jelly. A turkey steamed in this way does 
not look so well on the table, but is very tender and palatable. It is aa 
excellent way to cook a large turkey. 

Boiled Turkey. 

Two cups of bread crumbs, i tablespoonful of butter, one-half 
small onion, 2 bay leaves, i quart of stock, 25 oysters, i large table- 
spoonful of parsley, 4 cloves, salt and pepper to taste. Draw the turkey; 
wipe it inside and out, with a damp towel. 

To Make the Filling. — Drain the oysters, add them to the bread 
crumbs, then add the butter, parsley, i teaspoonful of salt and a dash of 
pepper ; mix all together. 

Fill and truss the same as in roast chicken. Now place th© 
turkey in a baking pan, spread the breast with butter, and put in a very 



POUL TR V AND GAME. t q5 

quick oven to brown, about a half hour. Then take it from the oven, 
put it into a soup kettle with the onion, bay leaves, cloves and stock. 
Cover, and let simmer slowly for two hours, or until the turkey is tender. 
Serve with the following, or oyster sauce : 

The Sauce. — One tablespoonful of butter, one-half pint of the liquor 
in which it was boiled, i tablespoonful of flour, yolk of i ^%%y salt and 
pepper to taste. Put the butter in a frying pan to melt, add to it the 
flour, mix well ; add the liquor and stir constantly until it boils ; add 
salt and pepper, take from the fire, and add the beaten yolk. 

If you use wine, 4 tablespoonfuls of sherry may be added to the 
stock when you put the turkey on to simmer. 

Serve cranberry sauce with it. 

Boned Turkey, 

To bone, proceed in exactly the same maqner as for boned 
chicken. When boned, fill with the following : One pair of chickens 
weighing about eight pounds, i cold boiled tongue, i pint of mushrooms 
or truffles, i pound of sausage meat, 2 tablespoonfuls of chopped 
parsley. Chop the uncooked meat of the chickens very fine. Cut the 
tongue into very thin slices. Cut the mushrooms also into slices; 
spread the turkey out on the table, with the inside up and the rump 
toward you ; dust it well with salt and pepper. Now put on a layer of 
sausage meat, then a layer of mushrooms, then a layer of chopped 
chicken, then a layer of tongue, then a sprinkling of parsley and so on 
until you have wsed nearly all the materials given. Mix the remaining 
materials, which should be just enough to fill the wings and legs. 
Bring the two sides of the skin together, giving the turkey a round form, 
sew it up, turn it over, tuck back the wings and fasten them with a 
small skewer ; bring the legs down by the side of the turkey, and fasten 
them in the same way. Now finish in precisely the same man- 
ner as a boned chicken. (See directions for boned chicken, and read 
the whole recipe very carefully before beginning). 

In selecting poultry to bone, choose those at least a year and a half 
old, with a smooth, perfect skin, and dry picked. 

Wild Turkey. 

Draw and singe the same as a chicken. Wipe inside and out care- 
fully with a damp towel. Make a stuffing from 2 cups of stale bread, a 



196 POULTRY AND GAME, 

quarter-pound of salt pork chopped fine, a teaspoonful of salt, and a 
quarter teaspoonful of pepper, mixed well together. Stuff the space 
from which the crop was taken, allowing room for the filling to swell, 
then put the remainder in the body of the bird. Truss. Place in a 
baking-pan, cover the breast with thin slices of fat pork, put a half-cup 
of water in the pan, and bake in a quick oven fifteen minutes to every 
pound. After one hour, cool the oven slightly, put a teaspoonful of salt 
in the pan, and baste with melted butter every ten minutes at first, after- 
ward with its own gravy. Serve with giblet sauce, the same as tame 
turkey. Cranberry sauce should always accompany this dish. 

Turkey Scollop. 

A delicious scollop can be made from the fragments of cold turkey, 
by chopping fine and placing a layer of bread crumbs in the bottom of a 
buttered pudding dish, then a layer of turkey, adding any cold dressing 
that may be left. Have ready 3 or 4 hard-boiled eggs, slice, and add 
a few slices to each layer of the turkey. Alternate the layers of meat 
and crumbs, adding bits of butter and seasoning to each, and arrange 
that the last layer be of crumbs. Dot bits of butter over the top. Thin 
with hot water or milk what gravy may be left, and pour over it. Milk 
alone, or even water with a tablespoonful of melted butter, may be used. 
Cover the dish and bake half an hour. A few minutes before serving, 
remove the cover and let the scollop brown. 

Sliced egg will improve the appearance of the dish. 

Turkey Hash with Eggs. 

Chop the remnants of cold boiled turkey; heat in a very little of the 
broth, adding pepper, salt and butter; toast slices of bread and spread 
this upon them. Break eggs into boiling water; when cooked lay one 
over the hash upon each slice of toast. This is very nice. 

Turkey Rissoles, 

Chop and season cold roast turkey; season with salt and pepper. 
Make some rich biscuit crust, roll very thin and roll into pieces; inclose 
in each some of the prepared turkey, fold one edge of the paste over 
like a turnover; bake in hot oven to a very light brown. The paste can 
scarcely be rolled too thin. A delicious breakfast or side-dish. This will 
pfove paftieulafly enjoyable when s0ry^4 l0t bfeetkfa^t Qf ^§ a gJde-dish. 



J^O UL TR Y AND GAME, 1 9 ^ 

IVild Ducks, 

Nearly all wild ducks are liable to have a fishy flavor, and when 
handled by inexperienced cooks are sometimes uneatable from this 
cause^ Before roasting them guard against this by parboiling them, 
with a small carrot, peeled, put within each. This will absorb the un- 
pleasant taste. An onion will have the same effect; but unless you 
mean to use onion in the stuffing, the carrot is preferable. In my own 
kitchen, I usually put in the onion, considering a suspicion of garlic a 
desideratum in roast duck, whether wild or tame. 

Ducks, to be good, must be young and fat, the lower part of the 
Jegs and the webbing of the feet soft; the underbill, if this duck is young, 
will break easily. The breast should be plump and fat. 

Roast Wild T>uck, 

Parboil as above directed; throw away the carrot or onion, lay in 
fresh water half an hour; stuff with bread crumbs seasoned with pepper, 
salt, sage and onion, and roast until brown and tender, basting for half 
the time with butter and water, then with the drippings. Add to the 
gravy, when you have taken up the ducks, a teaspoonful of currant jelly, 
and a pinch of Cayenne. Thicken with browned flour and serve in a 
tureen. 

Tame Duck Roasts, 

Draw and singe the same as chicken. Wipe Inside and out with a 
damp towel. Make a stuffing from i cup of bread crumbs, i teaspoonful 
of powdered sage, i boiled onion, mashed fine, i large tablespoonful of 
butter, I teaspoonful of salt, a quarter teaspoonful of pepper. Mix the 
whole well, and fill the space from which the crop is taken and the body 
of the duck, sew and truss them the same as a chicken. Place in a bak- 
ing pan, cover the breast with a thin slice of bacon, add a half cup of 
water and a half teaspoonful of salt to the pan, and bake in a quick oven 
(if a full grown duck) one and a quarter hours, basting every^ten 
minutes. Serve with a sauce made from the giblets same as roast 
chicken. If ducklings, roast only forty-five minutes. 

Green peas and apple sauce should be served with roast duck, or 
cranberry sauce and currant jelly. 



198 



POULTRY AND GAME. 



Tlover, 

Clean and truss. Lay in a pan and season with salt and pepper. 
Rub over with butter and cook in a quick oven. A piece of fat bacon 
or salt pork laid on each one gives a good flavor. Toast some bread 
and put a piece under each bird before it is quite done. Baste with 
butter and water. Take uo on a hot platter, a bird on each slice of 
toast, and serve together. 

Ducks — Canvas Back — Roasted, 

Pluck, singe, draw, and wipe well. Do not wash ; let the duck re- 
tain its own flavor as far as possible. Leave the head on to show its 
species. Roast, without stuffing, twenty-five or thirty minutes, in a hot 
oven, after seasoning with pepper and salt. Baste with butter and water. 
A bit of Cayenne and a tablespoon of currant jelly added to the gravy 
are an improvement. 

Geese and Gositngs. 

As geese live to a great age, care should be taken in selecting, 
They are not good when over three years old. A young goose has 
down on its legs, and the legs are soft and yellow ; like a turkey, as it 
grows older, the legs change to a reddish color. 

Roast Goose. 

To carve a goose, separate the leg from the body, by putting the 
fork into the small end of the limb; pressing it close to the body, and 
then passing the knife under, and turning the leg back, as you cut 
through the joint. To take off the wing, put your fork into the small 
end of the pinion, and press it closely to the body; then slip the knife 
under and separate the joint. Then cut slices from the breast. Then 
turn the goose, and dismember the other side. Take off the two upper 
side-bones that are next to the wings, and then the two lower side-bones. 
The breast and legs of a goose afford the finest pieces. If a goose is 
old there is no fowl so tough. 

Draw, clean and singe the goose the same as a chicken. Wipe it 
inside and out with a damp towel. Fill with potato or onion stuffing. 



POULTRY AND GAME. 



(see recipe for same). Sew it up and truss, being careful not to fill it too 
full, as dressing always swells while cooking. Place it in a baking pah. 
put a cup of water and a teaspoonful of salt in the pan, and place in a 
quick oven. Roast twenty-five minutes to every pound, basting every 
ten minutes ; after the goose has been roasting one hour, cool the ovea. 
and roast the remainder of the time at a moderate heat. Serve with 
giblet sauce made the same as for roast chicken. 

Apple sauce should always be served with roast goose. 

Goslings may be roasted in the same manner, allowing fifteen 
minutes to every pound. 

Goose Stuffed with Sauerkraut. 

Draw and singe the goose as directed. Wipe it inside and out with 
a damp towel, and fill with sauerkraut. Sew it up, tie into shape, and 
place it in a large kettle, cover it with about two quarts of sauerkraut, 
cover the whole with boiling water, and simmer gently for three hours. 
At the end of this time take out the goose, place it in a baking pan, baste 
it with melted butter, dredge the breast thickly with flour, put it in a 
quick oven until a nice brown (about one hour). Serve in a bed of the 
boiled sauerkraut. 

Guinea Fowls. 

A young guinea fowl makes a most delicious fricassee. Draw, 
singe, and cut up the same as fricassee of chicken. Put a quarter of a 
pound of sliced bacon into a stewing-pan ; when brown, add the guinea 
fowl, and stir over the fire until every piece is a golden brown. Now 
add to every pair of guinea fowls 2 tablespoonfuls of flour ; stir until 
thoroughly mixed ; then add i pint of boiling water, a teaspoonful of 
salt, three or four dashes of black pepper. Stir continually until it boils. 
Cover, and simmer gently about one and a half hours, or until the fowls 
are tender when pierced with a fork. When done, taste to see if 
properly seasoned ; if not, add more salt and pepper, and serve. ' 

Potato croquettes are a nice accompaniment to this dish. 

Roast Pigeons. 

Clean the pigeons, and stuff them the same as chickens; rub the 
outside of each bird with a mixture of pepper and salt; spit them, and 
put some water in the dripping-pan; for each bird put a bit of butter the 



200 POULTRY AND GAME, 

size of a small egg, put them before a hot fire, and let them roast 
quickly; baste frequently; half an hour will do them; when nearly done, 
dredge them with wheat flour and baste with the butter in the pan; turn 
them, that they may be nicely and easily browned; when done take them 
up, set the pan over the fire, make a thin batter of a teaspoonful of 
wheat flour, and cold water when the gravy is boiling hot, stir it in; 
continue to stir it for a few minutes, until it is brown, then pour it 
through a gravy sieve into a tureen, and serve with the pigeons. 

Pigeons Stewed. 

Dress and stuff as for roast, or use an apple dressing ; put them in 
a stewpan with the breast down ; turn in more than enough water to 
cover them ; when stewed nearly tender put in half cup of butter to 
every 1 2 pigeons ; thicken the gravy with 2 or 3 teaspoonfiils of browned 
flour rubbed smooth in a little cold water. If wished brown, take up 
when tender, and fry brown in pork dripping. Arrange on a platter 
and pour the gravy over. 

Pigeon Pie. 

Pick and kill 4 wild pigeons, the same as chicken. Cut them into 
halves, put them into a baking-pan, baste with melted butter, and bake 
in a quick oven for forty-five minutes, basting with melted butter, salt 
and pepper every ten minutes, using in all about 2 tablespoonfuls of 
butter, a half-teaspoonful of salt, and a dash of pepper. At the end of 
this time, take them out. Line a two-quart tin basin or a raised pie- 
mould with plain butter paste. Have ready i pound of ham cut into 
dice, 6 hard-boiled eggs sliced. Put a layer of pigeons in the bottom, 
then ham, then eggs, then salt, pepper, and a few bits of butter, then 
pigeon, and so on, until all is used. Cover with a thick sheet of paste ; 
make a hole in the center, and ornament with some leaves and flowers 
cut out of the paste trimmings. Bake in a quick oven for thirty 
minutes, or until the paste is done. Put 2 tablespoonfuls of butter in 
the pan in which they were roasted, stir in over the fire until a nice 
brown, then add 2 tablespoonfuls of flour, and mix until smooth ; add i 
pint of boiling water, salt and pepper to taste ; stir continually until it 
boils ; take from the fire, add the beaten yolk of i ^^^, and pour into 
the pie through a funnel, placed in the hole in the center of top crust, 
and it is ready to serve. It is most delicious. 

Tame pigeons may be used, but are not as good as the wild ones. 



POULTRY AND GAME. 201 

Bahed Squabs, 

Six squabs, i gill of stock, 2 tablespoonfuls of butter, one-quarter 
pound bacon, salt and pepper to taste. Clean and truss the birds. Rub 
the breasts with a piece of onion. Divide the butter into six equal parts, 
put one part into each squab, and with it one cranberry. Now put them 
into a baking-pan, cut the bacon in thin slices, put one slice over the 
breast of each bird, add the stock, salt and pepper, and bake in a very 
quick oven (420° Fahr.) for three-quarters of an hour, basting every ten 
minutes. 

Put the livers and hearts in a stewing pan to boil at the same time 
you put the birds in the oven. Serve the squabs on buttered toast with 
the following sauce poured around them : 

Remove the bacon from the pan, then put into it i tablespoonful of 
butter, and brown, add i tablespoonful of flour, and the livers and hearts 
mashed fine. Mix all well together, add a half-pint of stock, stir con- 
stantly until it boils, add salt and pepper. Serve green peas as an 
accompaniment to this dish. 

To Roast IVoodcocks, Snipes, or Plovers. 

Pick the birds, singe, and take out the crop and entrails. Cut the 
wings off at the second joint — that is, the second from the tip. Scald 
the legs and peel the skin off the feet and lower part of legs ; pick the 
necks all the way up to the head ; then singe, fold the legs close to the 
body, and run the bill of the bird through both legs and the body. 
Cover the breast with thin slices of bacon, and fasten with twine. Now 
place the birds in a baking pan with a square of toasted bread under 
each bird to catch the gravy ; put them in a hot oven or before a good 
fire. Roast thirty-five minutes, basting every five minutes, the first time 
with melted butter and afterward with the gravy in the pan. Remove 
the bacon five minutes before the birds are done, baste them with melted 
butter, dust with salt and pepper, and put back to brown. Serve on a 
heated dish with the squares of toast under them. Garnish with parsley 
and a spoonful of currant jelly. We will say to those who prefer the 
trail, as it is called, proceed as directed above, only do not draw the bird.- 

Reed Birds and Rail Birds, 

May be cooked precisely as plovers, or they may be broiled and 
served with toast the same as quail or partridge. 



202 POULTRY AND GAME. 

Paitridge Pie. 

After dressing, divide in halves, rub with pepper, salt and flour" 
sprinkle in parsley, thyme, and mushrooms, if you happen to have them. 
Put a slice of ham and 2 pounds of veal cut up small at the bottom of 
the baking-dish. Then add the partridges and pour over them a pint of 
good broth or gravy. This is for about 4 birds. 

Pigeon Pie, 

Do not stuff pigeons, but cut them in 4 pieces; parboil and place in 
layers with ^^^ and pork or bacon, as directed for quail pie. Use 
plenty of butter to make the gravy rich. Bake same as quail pie. 

The crust for the pie must be a rich biscuit crust — best when made 
of cream — however better shortening can be used and is quite as good. 

Blackbird Pie. 

Blackbird pie may be made the same as pigeon pie, using i dozen 
blackbirds instead of 4 pigeons. 

To Roast Rail and Reed Birds, 

Pick, draw, and singe the birds. Cut off the ends of the wings and 
fhe feet Leave the heads on. Wipe the birds, inside and out, and 
wrap each in a thin slice of bacon. Take a skewer long enough to hold 
six birds, run the skewer through the bacon and the bodies of the birds, 
fasten them on the spit and roast before a clear fire fifteen minutes, 
basting almost constantly with their own dripping. Serve each bird on 
a square toast garnished with parsley — of course, removing the skewer 
and bacon. 

Or, wrap the birds in bacon and tie with twine, place them in rows 
In a baking pan, and bake in a quick oven fifteen minutes, basting three 
or four times with their own dripping. When done, remove the bacon 
and strings, serve on squares of buttered toast with the gravy from the 
pan poured around them. Garnish with parsley. 

All small birds, such as meadow larks, robins, blackbirds and spar- 
rows, may be cooked in the same manner. 



i 
I 



Quail on Toast. 

Dress carefully, removing the feathers without scalding. Split 
4own the back, put in salt water for a time, then dry, butter carefully, 



I 



POULTRY AND GAME, 203 



season with pepper and salt and broil on a gridiron, turning frequently. 
When done butter well and serve on hot buttered toast, a quail, breast 
up, on each slice. Serve on a hot dish. Garnish with currant jelly. 

Prairie Chickens Baked or Roasted, 

Prepare the same as for roasted pigeons, omitting the oysters from 
the stuffing, and adding chopped parsley and summer savory. Moisten 
the dressing with melted butter and pour a very little water in the 
dripping-pan; baste with melted butter ; cook one hour unless the bird 
is very tough. They may be split down the back and baked without 
stuffing, same as woodcock. 

Roast Partridge. Pheasants, 

Choose young birds, and let them hang a few days, or there will 
be no flavor to the flesh, nor will it be tender. They may be trussed 
with or without the head; the latter mode is now considered the most 
fashionable. Pluck, draw, and wipe the game carefully inside and out; 
bring the legs close to the breast, between it and the side-bones, and pass 
a skewer through the pinions and thick part of the thighs. When the 
head is left on, it should be brought round and fixed on to the point of 
the skewer. When the bird is firmly and plumply trussed, roast it before 
a nice bright fire; keep it well basted, and a few minutes before serving 
flour and froth it well. Dish it, and serve with gravy and bread-sauce, 
and send to table hot and quickly. A little of the gravy should be 
poured over the bird. 

Larks, 

Clean, wipe dry, brush them over with the yolk of ^g'gy roll in bread 
crumbs and roast in a quick oven for ten or fifteen minutes. Baste with 
butter and keep them covered with bread crumbs while roasting. Serve 
the crumbs under the birds and lay slices of lemon on them. 

Rabbits or Hares, _ 

To select, the body should be rather stiff, free from any unpleasant 

odor, and the flesh of reddish appearance. If young, it will have soft 

paws and ears; if old, the ears will be stiff and the edges rough, the 

paws hard and worn. 

Tame rabbits, as a rule, are not fit to use. 

Rabbits, which are in the best condition in midwint^, may be 



^04 POULTRY AND GAME. 



fricasseed like chicken in white or brown sauce. To make a pie, first 
stew till tender, and make like chicken pie. To roast, stuff with a, 
dressing made of bread crumbs, chopped salt pork, thyme, onion, and] 
pepper and salt, sew up, rub over with a little butter, or pin on it a few 
slices of salt pork, add a little water in the pan, and baste often. 
Serve with mashed potatoes and currant jelly. 

Pilau of "Birds. 

Boil half a dozen small birds with a pound of bacon in water 
enough to cover well. Season with salt. When tender take them out. 
Into the remainder put 2 pounds of clean washed rice. Cook until 
done, keeping closely covered. Stir into it a cup of butter, and salt to 
taste. Put a layer of the rice in a deep dish. On this lay the birds 
with the bacon in the middle. Add the liquor. Then cover them all 
with the rice. Smooth and spread over it the beaten yolks of 2 eggs. 
Cover with a plate; bake 15 or 20 minutes in a moderate oven. 

Roast Rabbit. 

Empty, skin, and thoroughly wash the rabbit; wipe it dry, line the 
inside with sausage meat and force meat. Sew the stuffing inside, skewer 
back the head between the shoulders; cut off the fore joints of 
the shoulders and legs, bring them close to the body, and secure 
them by means of a skewer. Wrap the rabbit in buttered paper, 
keep it well basted, and a few minutes before it is done 
remove the paper, flour and froth it, and let it acquire a nice brown 
color. Bake three-quarters of an hour. Take out the skewers, and 
serve with brown gravy and red currant jelly. To bake the rabbit, pro- 
ceed in the same manner as above; in a good oven it will take about the 
same time as roasting. Garnish the rabbit with slices of lemon, and serve 
up with currant jelly. Cut off head before sending to the table. 

Boiled Rabbit— Liver Sauce, 

Truss for boiling ; cover with hot water and cook gently about 45 
minutes, if of medium size. In another vessel, boil the liver for 10 
minutes, mince very fine and put it back into the water in which it was 
boiled, season with butter, pepper and salt, and thicken with flour and 
pour over the rabbit. Onion sauce is preferred by some, in which case 
serve it in the same manner as the liver sauce. 



POULTRY AND GAME. 205 

Broiled Rabbit. 

Broil the hare slightly over the coals, to give firmness to the flesh, 
then cover it with slices of fat pork from the neck to the legs. Then 
roast it for an hour. Remove the flesh from the roast hare, and cut it 
in strips. Afterward break the bones and cook them with some butter 
and flour, onions, salt, pepper, and stock broth; boil them down to one- 
fourth, and having strained the gravy, put the slices of hare into it and 
serve it up without again boiling it. 

Jugged Hare, 

Skin, wipe with a towel dipped in boiling water, to remove the 
loose hairs, dry thoroughly and cut in pieces, stew with pepper and salt, 
fry brown, season with 2 anchovies, a sprig of thyme, a little chopped 
parsley, nutmeg, mace, cloves and grated lemon peel. Put a layer of 
the pieces with the seasoning into a wide-mouthed jug or a jar, then a 
layer of bacon sliced very thin, and so on till all is used; add a scant 
half pint of water, cover the jug close and put in cold water; let boil 
three or four hours, according to the age of the hare; take the jug out 
of kettle, pick out the unmelted bacon and make a gravy out of a little 
butter and flour, with a little catsup. A teaspoon of lemon peel will 
heighten the flavor. 

Squirrel Pot Pie. 

Skin, clean and cut up 2 squirrels and make the pot pie after any 
favored rule for chicken pot pie. (See poultry.) 

Squirrels — Fricassed, Stewed or Fried. 

Prepare squirrels for these dishes by the rules given for rabbits. 
Serve with currant jam or jelly. 

Roast Haunch of Venison, 

The haunch is the choicest piece for roasting. Wipe it with a damp 
cloth. Rub over with butter or lard. Then cover the top and sides 
with a thick paste of flour and water half an inch deep. Lay a coarse 
paper over all and put to roast with one cup of water in the dripping 
pan. Keep the oven well heated. Baste every 15 or 20 minutes with 
butter and water. Twenty minutes before serving remove the paste and 
paper, and dredge with flour, and baste with butter until of a light 
brown. Po'ur in a pint of Water and mstke a thickened gravy as for 
rocist beef or pork, adding a p'lmh of clove??, nutmeg, cairenne, and a i^^i? 



2o^ POULTRY AND GAME. 

blades of mace. Strain before sending to table, and 2 tablespoons ot 
currant jelly may be added if you have it. Have dishes very hot. The 
shoulder is also a good roasting piece, but need not be covered with the 
paste, as in the above directions. , 

Venison Steaks. 

Heat the gridiron well, butter the bars and lay on the steaks, which 
should be cut from the neck or haunch. Broil thoroughly; venison 
requires more cooking than beef — saving all of the gravy possible. 
Serve with currant jelly laid on each piece. Heat the plates. 

Venison steaks may be fried also, and served with a very little 
melted butter and jelly. Two tablespoonfuls of currant jelly melted with 
butter the size of a walnut, is a very nice sauce. 

Venison Stew. 

The most inferior cuts will answer. Cut the meat to cook in small 
pieces ; cover with water and boil two hours, adding more boiling water, 
if necessary. Season ; thicken the gravy with browned flour and serve. 

Venison Cutlets. 

Trim the cutlets nicely. Put them in an earthen vessel, and cover 
with a marinade made as follows : To every pound of venison allow 4 
tablespoonfuls of vinegar, 4 of claret, 2 bay leaves, i small onion sliced, 
sprig of parsley, 4 whole cloves, and a blade of mace ; mix, and put into 
a porcelain kettle, stand over a brisk fire, give one boil and pour over 
the cutlets. Let stand until next day, turning them three or four times. 
Next day wipe and lard them, and broil over a quick fire. Serve with 
^he same sauce as venison steaks. 

These may also be broiled and served with browned sauce. 

Jelly Sauce for Venison. 

Strain the gravy into the pan — there should be at least i pint. 
Thicken with i tablespoonful of browned flour ; add 2 tablespoonfuls of 
currant jelly; i tablespoonful of lemon juice, if convenient; one-half 
teaspoonful of salt; one-quarter teaspoonful pepper. The neck or 
shoulder of venison may be roasted without paper or flour paste. 

Venison Sausage. 

Take equal quantities of old salt pork and bits of raw venison. 
Chop^ae. To each pound of chopped rae^t add 3 teaspoons of sage^ 



POULTRY AND GAME, 207 



\y^ of salt, and i of pepper. Make into fiat cakes and fry with no 
other fat, as that in the sausage is sufficient. It must be served at once. 
Good with Saratoga chips and is also nice with potatoes stewed in cream. 
This dish is a delicacy with many people, but is especially a favorite 
in mountainous countries where game is plenty and can be gotten fresh. 

Bear Meat. 

Bear meat is best roasted. It may be treated the same as pork, 
cooking twenty minutes to every pound. 

Bear Steaks. 

Bear steaks may be cooked in a chafing-dish, the same as venison 
steaks, omitting the currant jelly. 

Stuffing for Ducks. 

Half pound of fat pork chopped fine, 8 rolled soda crackers, i ^^^^ 
I minced onion, i pint milk, sage, pepper, and salt. 

Apple Stuffing for Game. 

Five sour apples, peeled, quartered, and cored. Stew until half 
done. Add i teacup bread crumbs, a sprinkle of cayenne pepper, salt, 
and I teaspoon sage. Mix together, stuff, and roast. 

Gihlet Stew. 

When stewing chickens, remove giblets and serve for lunch as 
follows : Add a cup of the cream gravy to the giblets, with 2 or 3 cups 
of cold boiled potatoes cut into half-inch squares. Add a cup of milk, 
heat slowly. Season with salt and pepper, pour into a dish, and put i 
or 2 sprigs of parsley on the edge. 

Bread Stuffing. 

One pint of stale bread crumbs, 2 tablespoonfuls of melted butter, 
I teaspoonful of salt, one-fourth teaspoonful of black pepper, i table- 
spoonful of chopped parsley, i teaspoonful of sweet marjoram. Mix the 
bread, salt, pepper, parsley and sweet marjoram together, then moisteh 
with the melted butter, and it is ready to use. 

Sage Stuffing. 

Make same as preceding recipe, adding two teaspoonfuls of 
powdered sage. 



2o8 POULTRY AND GAMM. 

Onion Stuffing. 

This may be made the same as bread stuffing, omitting the sweel 
marjoram, and adding 2 large tablespoonfuls of chopped onion. 

Sage-and-Onion Stuffing, Jot Geese, Ducks and Pork. 

Four large onions, ten sage leaves, one-quarter pound of bread 
crumbs, one and one-half ounce of butter, salt and pepper to taste, one 
^gg. Peel the onions, put them into boiling water, let them simmer for 
five minutes or rather longer, and just before they are taken out, put in 
the sage leaves for a minute or two to take off their rawness. Chop both 
these very fine, add the bread, seasoning, and butter, and work the 
whole together with the yolk of an ^%%y when the stuffing will be ready 
for use. It should be rather highly seasoned and the sage leaves 
should be very finely chopped. Many cooks do not parboil the onions 
in the manner just stated, but merely use them raw, The stuffing then, 
however, is not nearly as mild, and, to many tastes, its strong flavor 
would be very objectionable. When made for goose, a portion of the 
liver of the bird, simmered for a few minutes and very finely minced, 
is frequently added to this stuffing; and where economy is studied, the 
^g<g may be dispensed with. If used for turkey, make it much milder ; 
leaving out sage and part of the onions and substituting oysters makes 
a fine filling. 

Chicken Force Meat, 

One four-pound chicken, i pint of milk, yolks of 3 eggs, i cup of 
bread crumbs, i tablespoonful of chopped parsley, i tablespoonful of 
salt, one-eighth teaspoonful of cayenne, one-fourth teaspoonful of grated 
nutmeg. Clean and dra\v the chicken as directed. Take the meat from 
the bones and chop very fine. (The bones and skin may be used for 
soup or stock). Put the milk on to boil, add to it the bread crumbs, stir 
until it thickens, add the yolks of the eggs well beaten ; take from the 
fire, add all the other ingredients, mix, and stand away to cool. Use the 
same as ham forcemeat. 

Partridges, pheasants, grouse, etc., are carved in the same manner 
as fowls. Quails, woodcocks, and snipes are merely split down the back; 
so also are pigeons, giving a half to each person. 

In helping anyone to gravy, or to melted butter, do not pour it over- 
.heir meat, fowl, or fish, but put it to one side on a vacant part of the 



POULTRY AND GAME, 



209 



plate, that they may use just as much of it as they like. In filling ^ 
plate never heap one thing on another. 

Oyster Dressing for Fowls, 

Take of stale bread the desired quantity, and crumble finely. To 
this add a pinch of pepper, salt to taste and a generous lump of butter. 
Take the gizzard, heart and liver of the fowl, and boil tender. These 
should be chopped and saved to add to the gravy as giblet sauce. The 
water in which these have been cooked, can be poured over the dressing. 
To this dressing add one pint of oysters, put in the dressing, sew up 
the fowl and bake in the usual manner. 




u 



210 VEGETABLES, 



VEGETABLES 




The fresher all vegetables are, the more wholesome. After being 
washed thoroughly, they should be dropped in cold water half an hour 
before using. Peel old potatoes and let them stand in cold water over 
night, or for several hours, putting them in immediately after being 
peeled, as exposure to the air darkens them. New potatoes are best 
baked. Full grown, fair, ripe potatoes may be either boiled or baked. 
Medium sized and smooth potatoes are best ; the kind varies with the 
season. Green corn and peas should be prepared and cooked at once. 
Put all vegetables into plenty of salted water, boiling hot (excepting ^^^ 
plant and old potatoes, which some put on in salted cold water), and boil 
rapidly, without cover, and let cook steadily after they are put on., 
not allowing boiling to stop until they are thoroughly done. Serve io 
an uncovered dish. 

New potatoes should always be put in a boiling water, and it is 
best to prepare them just in time for cooking. Are better steamed than 
boiled 



VEGETABLES. 



Onions should be soaked in warm, salt water, to remove the rank 
flavor for one hour before cooking. Never split onions, turnips and 
carrots, but slice them in rings cut across the fiber, as they thus cook 
tender much quicker. 

Potatoes. 

Potatoes are not good for mashing until they are full grown. Old 
potatoes, when unfit for plain boilings may be served mashed; cut out all 
imperfections, take off all the skin, and lay them in cold water for one 
hour or more; then put them into a dinner-pot or stewpan, with a tea- 
spoonful of salt; cover the stewpan, and let them boil for half an hour, 
unless they are large, when three-quarters of an hour will be required; 
when they are done, take them up with a skimmer into a wooden bowl 
or tray, and mash them fine with a potato beetle; melt a piece of butter 
the size of a large ^^^ into half a pint of hot milk; mix it with the 
mashed potatoes until it is thoroughly incorporated, and a smooth mass; 
then put it in a deep dish, smooth the top over, and mark it neatly with 
a knife; put pepper over and a little butter in the center. 

If potatoes are very watery and they must be used for food, a small 
lump of lime added to the water while boiling will improve them. 

Do not allow vegetables to remain in the water after they are done, 
but drain them in a colander and dress as directed in the various recipes. 

Greens, lettuce, etc., should be washed leaf by leaf in warm water, 
rather more than tepid, having a dish of cold water to place them in 
immediately. The warm water more certainly cleans the leaf and does 
not destroy the crispness if they are placed at once in cold water. But 
whether washed in warm or cold water, take them leaf by leaf, breaking 
the heads off, not cutting them. Horseradish tops are considered choice 
for greens. Peas should not be shelled until just before the time of 
cooking. 

Cold sweet potatoes may be cut in slices across or lengthwise, and 
fried or broiled as common potatoes; or they may be cut in half and 
served cold. 

Turnips, beets, peas, corn, squash and pumpkin are improved by add- 
ing a little sugar, especially when the vegetables are poor in quality. 
Sweet potatoes require a longer time to cook than the common variety. 
In gathering asparagus^ never cut it off, but snap or break \^* in this 



?T2 



VEGETABLES. 



way you do not get the white, woody part, which no boiling can make 
tender. Do the same with rhubarb, except being careful that it does 
not split, and take it very close to the ground. Put rice on to cook in 
boiling salted water, having first soaked for about an hour and dried off 
the surplus moisture on a large towel ; or steam, or cook in custard 
kettle. 

A piece of red pepper the size of a finger-nail, dropped into meat or 
vegetables when first beginning to cook, will aid greatly in killing the 
unpleasant odor. Remember this for boiled cabbage, green beans, 
onions, mutton and chicken. All vegetables should be thoroughly 
cooked, and require a longer time late in their season. 

Greens boiling may have the odor absorbed by tying a piece of 
bread the size of an ^^^ in cloth and dropping in the kettle. 

Baked potatoes if wanted in a hurry may be partially boiled, then 
baked. 

Mashed Potatoes, 

Boil as directed above. When done and dry, mash quickly with a 
wire masher until light and free from all lumps ; add a piece of butter 
the size of a walnut, a quarter-cup cream, a teaspoonful of salt, and a 
dash of pepper. Beat with a fork until very light. Serve in a heatedf 
uncovered dish. 

Potato Puffs. 

Prepare the potatoes as directed for mashed potato. While hot, 
shape in balls about the size of an &gg. Have a tin sheet well buttered, 
and place the balls on it. As soon as all are done, brush over with a 
beaten &gg. Brown in the oven. When done, slip a knife under them 
and slide them upon a hot platter. Garnish with parsley, and serve 
immediately. 

Saratoga Chips. 

Peel and cut into thin slices; make dripping quite hot in a frying. 
pan; put in the potatoes, and fry them on both sides to a nice browa 
When crisp take up, place them on a cloth before the fire to drain the 
grease, and serve hot, after sprinkling with salt. 

These can be cooked more evenly and made more appetizing by 
slicing as ne^r the s^m^ si?e &s possible* 



VEGETABLES, 21^ 

Potato Snow. 

Boil potatoes as directed above. Mash and prepare according to 
mashed potatoes. Rub through a heated colander into a deep dish that 
it may fall lightly and in good shape. Put in the oven a few minutes till 
heated, and serve hot 

Fried Raw Potatoes, 

Pare a dozen sound potatoes, cut them crosswise in slices as thin as 
wafers. Put a tablespoonful each of butter and drippings into the frying- 
pan, and when it boils add the sliced potatoes, sprinkling over them salt 
and pepper. Cover, and let the steam partly cook them; then remove 
and let fry a bright gold color, shaking and turning them carefully, so 
as to brown equally. Serve very hot. Fine for breakfast. A little 
parsley, grated and sprinkled over the top, adds to the looks. 

Potato "Balls ^aked. 

Boil and mash as before, and form immediately into balls the size 
of an egg. Butter a dripping-pan (a sheet of tin is better). Brush 
over the balls with the yolk of an egg, and brown quickly in a hot oven 
lor five or ten minutes. Slip off with a knife on a hot platter and serve 
at once. 

Broiled Potatoes. 

Cut cold boiled potatoes in slices, quarter of an inch thick; dip each 
slice in flour, and lay on a gridiron over a bright fire; when both sides 
are browned nicely, place them on a hot dish, put a bit of butter, pepper 
and salt over, and serve hot. 

T^otatoes Baked in Milk 

Cut enough potatoes in thick slices to half fill a deep dish or two- 
quart pan. Drop in butter the size of an egg cut into bits, a teaspoon- 
ful of salt and a tablespoonful of parsley. Fill the pan with milk, and 
bake two hours. The milk remaining in the pan should be thick as 
cream, and the potato a light brown on top. 

Mrs. Seward's Potato Scallop. 

Put a layer of cold chopped beef in a pudding dish. Over this 
put a layer of cold mashed potato, alternate nntil the dish is full. Sea- 
son each layer. Have potato on top. Brown in ovea 



214 yEGET^BLES. 



Potato Croquettes. 

Pare, boil, and mash six potatoes. Add one tablespoonful of 
butter, two-thirds of a cupful of hot milk, the whites of two eggs well 
beaten, salt and pepper. When cool enough to handle, work into shape, 
roll in e^gg and bread crumbs, and fry in hot lard. 

Stufed Potatoes, 

Mince some cold meat very fine and season to taste. Choose large 
potatoes of one size, peel and care, taking care not to core them 
through. Fill them with the minced meat and put them in a dish to 
bake with a cup of water and a little nice dripping. If the potatoes are 
large they will require an hour to bake ; if small, half that time will be 
sufificient. Baste occasionally. 

Potato Stew {Raw), 

Lay 3 slices salt pork, fat and lean, in the stew kettle and let fry. 
Pour off part of the fat if too much. Slice an onion and fry with the 
pork. When it browns put in the potatoes sliced, not too thin, and hot 
water, not quite enough to cover. When nearly done set on the top 
of the stove to simmer. Add pepper, butter, and a cupful of sweet 
cream. Milk thickened with flour can be used in place of cream. 
Butter can be used in place of pork. 

Fried Potatoes {French). 

Pare the potatoes and throw them into cold water for one hour. 
Then cut them, either with a vegetable spoon, or in slices or blocks. 
Have ready a pan of very hot lard ; dry the potatoes on a towel. This 
must be done quickly, so as not to allow the potato to discolor. Now 
drop them quickly into the hot lard. When done take them out with a 
skimmer, and put in a colander. Stand the colander on a tin plate, and 
then in the oven, with the door open, to keep warm while you fry the 
remainder. When all are done, sprinkle with salt, and serve hot. 

When cut with a vegetable spoon, they are used to garnish boiled 
or baked fish. 

Brown Baked Potatoes. 

Wash and pare potatoes of uniform size, and one hour before the 
meat is done, put them in the baking pan around the meat, and baste 
with the dripping every time you baste the meat. 



VEGETABLES. 215 

Baked Potatoes {Plain:) 

As potatoes contain potash, an important constituent of the blood, 
which is freely soluble in water, they are much more wholesome baked 
than boiled. Wash and scrub the potatoes, place them in a baking pan, 
then in a quick oven, to bake for thirty minutes, or until you can mash 
them between the hands. Do not try them with a fork, as that allows 
the steam to escape, and consequently the potato is heavy. Use as 
soon as done, or they will become watery. 

COLD POTATOES MADE PALATABLE. 

Potatoes a ic Creme. 

Heat a cupful of milk ; stir in a heaping tablespoonful of butter cut 
up in as much flour. Stir until smooth and thick ; pepper and salt, and 
add 2 cupfuls of cold boiled potatoes, sliced, and a little very finely 
chopped parsley. Shake over the fire until the potatoes are hot all 
through, and pour into a deep dish. 

Princess Potatoes, 

Slice cold mashed potatoes into strips 2 inches long, one inch wide, 
and one-half inch thick. Have in one saucer a tablespoonful of melted 
butter,' and in another a beaten ^gg. Dip the strips first in the butter, 
and then in the ^gg. With a knife lay them in a buttered tin and cook 
in a hot oven for twelve minutes. Serve at once. 

Potato Balls. Fried, 

Work into a cupful of cold mashed potatoes, a teaspoonful ol 
melted butter. When the mixture is white and light add the beaten 
yolk of I egg and season to taste. Make into balls, flouring the hands. 
Roll thickly in flour and fry in plenty of nice hot dripping. Take up 
with a spoon, or a four-tined fork, and pile on a hot dish. 

Potato Croquettes. 

Take 2 cups of cold mashed potato, season with a pinch of salt, 
pepper, and a tablespoonful of butter. Beat up the whites of 2 eggs, 
and work all together thoroughly; make it into small balls slightly 
flattened, dip them in the beaten yolks of the eggs, then roll either in 
flour or cracker crumbs ; fry the same as fish balls. 



2i6 VEGETABLES. 



Boulettes. 

Two cups of mashed potatoes, i tablespoonful of chopped parsley, 
I teaspoonful of onion juice, i teaspoonful of salt, a dash of cayenne, 
yolks of 2 eggs, 2 tablespoonfuls of cream, i teaspoonful of powdered 
sweet marjoram, a piece of butter the size of a walnut. Beat the yolks 
lightly and add them to the potatoes, then add all the other ingredients ; 
mix well, put into a saucepan and stir over the fire until the mixture 
leaves the sides of the pan. Take from the fire ; when cool, form into 
bullets, dip first in G.gg and then in bread crumbs, and fry in boiling fat. 

Serve as a garnish to boiled fish or baked meats. 

Sweet Potatoes. 

Boiled, steamed and baked the same as Irish potatoes ; generally 
cooked with their jackets on. Cold sweet potatoes may be cut in slices 
across or lengthwise, and fried as common potatoes ; or may be cut in 
half and served cold. 

Boiled sweet potatoes are very nice. Boil until partly done, peel 
them and bake brown, basting them with butter or beef drippings 
several times. Served hot. They should be a nice brown. 

Baked Sweet Potatoes. 

Wash them perfectly clean, wipe them dry, and bake in a quick 
oven, according to their size — half an hour for quite small size, three- 
quarters for larger, and a full hour for the largest. Let the oven have a 
good heat, and do not open it, unless it is necessary to turn them, until 
they are done. 

Boiled Turnips. 

Wash and pare the turnips, cut them into slices crosswise ; put them 
into a saucepan, cover with boiling water, and boil until tender (about 
thirty minutes). When done, drain in a colander, pressing lightly to 
squeeze out all the water ; then mash fine, add butter, salt and pepper 
to taste, and serve. 

Or, mix with an equal quantity of hot mashed potatoes. 

Turnips with Cfeam Sauce. 

Pare 6 small turnips and cut them into dice ; put into a saucepan, 
cover with boiling water, and boil for thirty minutes. When the turnips 



VEGETABLES. 



are nearly done, make a cream sauce, and stand over the teakettle to 
keep warm. Drain the turnips in a colander, turn them carefully into a 
vegetable dish, pour the cream sauce over them, and serve. 

Browned Turnips. 

Pare the turnips, cut in slices crosswise, and boil as directed in pre^ 
ceding recipe. Drain in a colander. Put 2 tablespoonfuls of butter in 
a frying pan ; when hot, add the turnips and i tablespoonful of gran- 
ulated sugar ; stir and turn carefully until the slices are nicely browned ; 
dust with salt and pepper, and serve. 

These are a nice accompaniment to roast ducks. 

Ruta-baga, 

Ruta-bagas are much more solid than the common white turnips, 
and may be cooked and served according to the recipes given for turnips. 

Boiled Turnip Tops or Sprouts. 

Wash a quarter peck of turnip tops in cold water ; put them into a 
kettle, cover with boiling water, and boil twenty minutes ; add a table- 
spoonful of salt when they are half done. Drain in a colander. Serve 
in a vegetable dish, garnished with slices of hard boiled eggs. 

Baked Pumpkin. 

Cut the pumpkin first in halves, then in quarters ; remove the seeds, 
but not the rind. Place in a baking pan with the rind downward, and 
bake in a slow oven until tender, when you pierce with a fork. When 
done, serve in the rind ; help it out by spoonfuls as you would mashed 
potatoes. 

Caulijiower. 

This favorite vegetable should be cut early, while the dew is still 
upon it. Great care should be taken that there are no caterpillars about 
the stalk, and to insure this, lay the vegetable with its head downward 
in cold salt and water for an hour before boiling it. Trim away the 
outer leaves, and cut the stalks quite close. 

Caulijiower with Sauce. 

Boil a large cauliflower — tied in coarse tarlatan — in ho* salted water, 
from twenty-five to thirty minutes; drain, serve in a deep dish ^yith the 



2i8 VEGETABLES. 



flower upward and pour over it a cup of drawn butter, and pour 
over a delicious cream made of rich milk and cream, seasoned and 
thickened. 

Corned Beef and Cabbage. 

Wash the meat in cold water. Put it in a large kettle and cover 
with cold water. Simmer gently for two hours. In the meantime, 
remove the outside leaves from a hard white head of cabbage, cut it in 
quarters and soak in cold water one hour. After the meat has been 
simmering two hours, add the cabbage, and simmer one and a half hours 
longer. When done, put the meat in the center of a large dish with the 
cabbage around it. Serve with it tomato catsup, mustard or horseradish. 

Boiled Cabbage. 

Select a heavy white head. Remove the outside leaves, cut in 
quarters and soak in cold water one hour, then drain and cover with 
boiling water, let stand fifteen minutes ; drain again, and press out all 
the water. Now put the cabbage in a kettle nearly filled with boiling 
water; add a teaspoonful of salt, and a small piece of a Chili pepper; 
cover and boil one hour, if the cabbage is young; two hours, if old. 
The Chili pepper is supposed to diminish the unpleasant odor. 

Hot Slaw. 

One small firm head of cabbage, shred fine, boil tender, add one- 
half cup of vinegar, one tablespoonful of butter, one tablespoonful of 
sugar, two tablespoonfuls of sour cream, one saltspoonful of pepper, 
and the same of salt. Put the vinegar and all the other ingredients for 
the dressing, except the cream, in and heat to a boil; stir and toes unti'l all 
is smoking; take from the fire, stir in the cream, turn into a covered dish 
and set in hot water ten minutes before you send to the table. 

Delicate Cabbage, 

Remove all defective leaves, quarter and cut as for coarse slaw, 
cover well with cold water, and let remain several hours before cooking, 
then drain and put into pot with enough boiling water to cover ; boil until 
thoroughly cooked (which will generally require about forty-five minutes), 
add salt ten or fifteen minutes before removing from the fire, and when 
done, take up into a colander, press out the water well, and season with 



VEGETABLES. 219 



butter and pepper. This is a good dish to serve with corned meats, 
but should not be cooked with them; if preferred, however, it may be 
seasoned by adding some of the Hquor and fat from the boiling meat to. 
the cabbage while cooking. Or, cut the cabbage in two, remove the 
hard stalk, let stand in cold water two hours, tie in thin netting or piece 
of muslin, and boil in salted water for a longer time than when it is cut 
finely. Drain, remove and serve in a dish with drawn butter or cream 
dressing poured over it. 

Saner Kraut 

Sauer- Kraut is to-day getting to be quite a favorite dish with all 
classes of people, and in former times it was a dish mostly used by our 
German forefathers and our grandmothers. This can be made nicely in 
the fall when cabbages are plenty, and will retain its flavor all during the 
winter and in the early spring. Sauer Kraut is usually made in kegs or in 
barrels. A barrel having held vinegar is in a good condition to preserve 
sauer kraut. 

Take your cabbages that are firm, take off the outer leaves and slice 
into fine shreds, either by hand or with a machine made for the purpose. 
In the bottom of your barrel, put a layer of coarse salt, then a layer of 
cabbage and salt again until you have the desired amount, being careful 
to have the salt on top. With each layer of cabbage, press down with a 
large and heavy pestle, and a fresh layer can be added as soon as the 
juice floats on the surface. 

Some people flavor their cabbage with a few grains of coriander, 
juniper berries, etc. ; others do not. When all of the sauer kraut is made 
that is desired, it should be put in a dry cellar, covered with a cloth and 
on top of the sauer kraut, place a plank and on this a heavy weight. 
At the end of a few days it will begin to ferment, during which time the 
liquor must be drawn off and replaced by fresh. Repeat this every day 
until the liquor becomes clear, then remove the cloth, wash the cover, 
put the weights back and let stand for a month. By that time the sauer 
kraut will be ready for use. The cover must be kept perfectly clean and 
as little air enter the barrel as possible. Each time it is opened, care 
must be taken to close it well again. 

Sauer Kraut can be fried like cabbage and is excellent boiled with 
ham or sausage. In boiling, it wants only just enough water to cook it, 
then fry and add a little vinegar. 



520 VEGETABLES. 



Creamed Cabbage. 

Slice as for cold slaw and stew in a covered saucepan till tender; 
drain it, return to saucepan, add a gill or more of rich cream, i ounce of 
butter, pepper and salt to taste; let simmer two or three minutes, then 
serve. Milk may be used by. adding a little more butter. 

Fried Egg Plant 

Slice the ^gg plant without paring, into five or six pieces, omitting 
the end parings. Boil in salted water five minutes to extract the strong 
taste. Drain. Dip each slice in beaten ^gg, and then in bread crumbs. 
Fry a light brown on both sides in butter or dripping. 

Egg Plant with Butter. 

Prepare and boil as above. Drain and dip each slice in fried batter, 
and fry in hot lard. Drain* before serving. 

Scolloped Egg Plant, 

Boil the Ggg plant until tender. Remove the skin ; mash fine ; mix 
with an eqqal quantity of bread or cracker crumbs. Put in a buttered 
baking dish. Season with pepper, salt and butter. Sprinkle crumbs 
over the top, and bake one-half hour. This makes a delightful and 
digestible dish. 

Dutcbed Lettuce. 

Wash carefully 2 heads of lettuce, separate the leaves, and tear each 
leaf in two or three pieces. Cut a quarter pound of ham or bacon into 
dice, and fry until brown ; while hot, add 2 tablespoonfuls of vinegar. 
Beat I &gg until light, add to it 2 tablespoonfuls of sour cream, then add 
it to the ham, stir over the fire one minute until it thickens, and pour, 
boiling hot, over the lettuce; mix carefully with a fork, and serve 
immediately. 

Wilted Lettuce. 

^ Place in a vegetable dish lettuce that has been carefully picked and 

washed, each leaf by itself, to remove all insects. Cut across the dish 
four or five times, and sprinkle with salt. Fry a small piece of fat ham 
until brown, cut it in small pieces; when very hot add cup of good 



VEGETABLES. 221 



vinegar, and pour It boiling hot over the lettuce % mix it well with a fork 
and garnish with slices of hard boiled eggs. Be certain to have the fat 
so hot that when vinegar is poured in, it will boil immediately. Add half 
a cup or a cup ©f vinegar according to strength of vinegar and quantity 
of lettuce. 

Onions Boiled, 

Take off the tops and tails, and the thin outer skin; but no more 
lest the onions should go to pieces. Lay them on the bottom of a pan 
which is broad enough to contain them without piling one on another; 
just cover them with water, and let them simmer slowly until they are 
tender all through, but not till they break. 

Some cooks use two waters in cooking onions. By pouring off 
the first water and adding more, the strong taste is destroyed. Serve 
with melted butter and milk, thickened to a cream. 

An excellent way to peel onions so as not to affect the eyes is tp 
take a pan full of water, and hold and peel them under water. 

Stewed Onions. 

In peeling onions be careful not to cut the top and bottom too 
closely or the onion will not keep whole. Boil in salted water with a 
little milk until tender. Drain and put in a white sauce to simmer for 
ten minutes ; or, a cup of milk or cream boiling hot. Season with butter, 
pepper and salt. Turn over the onions and serve, or serve whole with 
butter, pepper and salt. 

Fried Onions, 

Peel and slice. Fry in butter or meat gravy, with half cup water. 
Season with pepper and salt, and serve hot 

Carrots, 

Wash and scrape. Leave in water half an hour. Boil until tender 
in salted water. Chop or mash fine, seasoning with butter, pepper and 
a few teaspoonfuls of cream or milk. "" 

Carrots Stewed. 

Prepare to boil by cutting lengthwise. Slice thin. When done 
put in a saucepan 2 tablespoonfuls of butter and i cupful milk. Season 
with pepper. Some like a dash pf cayeone. Add ver|^ littk sugar ao4 



222 VEGETABLES. 



Stewed Okra. 

Slice young, tender pods in rounds. Boil twenty minutes in salted 
water. Drain, and season with butter and pepper. This may be poured 
over buttered toast if desired. A half cup of hot cream or very rich 
milk is an addition. 

Stewed Celery, 

Scrape and wash the celery. Cut in inch lengths and cook twenty 
minutes in boiling salted water. Drain, pour in a cup of milk, let boil 
and add i tablespoonful of butter rolled in flour, pepper and salt, and 
stew gently a few minutes ; or, tie in bunches like asparagus, boil, season 
and serve on buttered toast. 

Beets. 

Wash carefully, neither cutting nor scraping, that juice and color 
may be preserved. Boil until tender. In summer this will take an 
hour, in winter at least three hours. Slice hot and season with plenty 
of butter, pepper, salt and a little vinegar, and serve. Slice some up 
for pickles and put in cold spiced vinegar, or plain vinegar. The tops, 
and the young beets thinned out, make excellent greens. 

Summer Squash. {Boiled) 

Pare and cut in slices 3 summer squashes, remove the seeds and cut 
the slices in squares. Put them into a saucepan, cover with boiling 
water, add a teaspoonful of salt and boil twenty minutes. When done, 
drain in a colander and press gently ; then mash fine, turn into a strainer 
cloth, and squeeze until the squash is diy. Now put into a small sauce- 
pan a tablespoonful of butter and the squash, add salt and pepper to 
taste, stir until thoroughly heated, and serve. 

Or, cut into slices, dust with salt and pepper, dip first in e^gg and 
then in bread crumbs, and fry, and serve the same as &gg plants. 

Spinach. 

Wash and put into a tin dish without water. Put this into another 
vessel with water, which let boil fifteen minutes. Drain, but do not 
press, chop fine, add hard boiled eggs, 3 to a quart after it is cooked 
Season with butter, pepper and salt. Return, and cook ten minutes. 



VEGETABLES. 



Winter Squash. 

The small Hubbard squash is best for baking. Saw the squash in 
halves ; scrape out the soft part and the seeds. Put the halves in the 
oven, and bake about three-quarters of an hour, or until tender. Serve 
in the shell. Help out by spoonfuls. 

Roiled Spinach. 

Look over carefully, and wash well. Boil in clear hot water until 
tender. Drain in a colander. Cut fine with a knife. Return to a vessel 
on the stove and season with prepared mustard, butter, pepper and salt. 

Spinach is sometimes covered with nicely poached eggs. 

To Peel Tomatoes. 

Place your tomatoes in a pan and pour over them boiling water, let 
stand three or four minutes. Drain and peel. This loosens the skins 
so that they readily slip off and are much preferred to paring, or they 
can be placed in a wire basket — and plunged in water. 

Stewed Tomatoes. 

Scald by pouring water over them, peel, slice and cut out all 
defective parts ; place a lump of butter in a hot skillet, put in tomatoes, 
season with salt and pepper, keep up a brisk fire, and cook as rapidly as 
possible, stirring with a spoon or chopping up with a knife (in the latter 
case wipe the knife as often as used or it will blacken the tomatoes). 
Cook half an hour. Serve at once in a deep dish lined with toast. 
When iron is used, tomatoes must cook rapidly and have constant 
attention. If prepared in tin or porcelain, they do not require the same 
care. 

Broiled Tomatoes. 

Select firm ripe tomatoes, cut in thick slices and broil on a well 
greased gridiron over a clear fire, turning. A double wire broiling iron 
is almost a necessity. Arrange the slices on a heated plate and pour 
over them melted butter seasoned with salt and cayenne. Serve 
immediately. 

Tomato Toast. 

Run a quart of stewed ripe tomatoes through a colander, place in a 
porcelain stewpan, season with butter, pepper and salt and sugar to 



224 VEGETABLES. 

taste ; cut slices of bread thin, brown on both sides, butter and lay on a 
platter, and just as the bell rings for tea add a pint of good sweet cream 
to the stewed tomatoes, and pour them over toast. 

Baked Stiiff'ed Tomatoes, 

Take rather large regularly shaped fruit, cut a small slice from the 
blossom end and scrape out all the soft part. Mix this with stale bread 
crumbS) butter, pepper and salt, some parsley and a little chopped onion. 
Fill the tomatoes carefully ; set them in a dish with a little butter in it. 
Let them bake three-quarters of an hour in a moderately l^ot oven, 
watching that they do not burn or become dry. 

Escalloped Tomatoes, 

Put in a buttered baking dish a layer of bread or cracker crumbs 
seasoned with bits of butter, then a layer of sliced tomatoes seasoned 
with pepper, salt, and sugar if desired, then a layer of crumbs, and so on 
till the dish is full, finishing with the crumbs. Bake from three-quarters 
of an hour to an hour. Onions, prepared by soaking over night in hot 
water, dried well, sliced in nearly half-inch slices, and browned on both 
sides in a frying pan with butter, may be added, a layer on each layer of 
tomatoes. 

Deviled Tomatoes, 

One pint of thickly sliced tomates, i yolk of egg, hard boiled, 2 
tablespoonfuls melted butter, one and one-half tablespoonfuls of vinegar, 
I raw egg, whipped light, i teaspoonful powdered sugar, salt, mustard 
and pepper. 

Rub the boiled yolk with the butter and seasoning; add the 
vinegar boiling hot ; beat light. Stir in the beaten egg until the mix- 
ture thickens. Set the dish in hot water. Broil the sliced tomatoes as 
per directions given above. Lay the slices on a hot dish and pour the 
hot sauce over them. 

Sliced Tomatoes, 

Prepare half an hour before dinner, scald a few at a time in boiling 
w^ater, peel, slice, and sprinkle with salt and pepper, set away in a cool 
place, or lay a piece of ice on them. Serve as a relish for dinner in 
their own liquor. Those who desire may add vinegar and sugar. 



VB(SETjiJ5LES. 2 -J 5 



Fried Green Tomatoes. 

Take large green tomatoes and cut in slices one-half inch thick, 
rejecting the first and last slice ; roll them in flour and slowly fry brown 
in plenty oi butter. Sprinkle pepper and salt over them. Some like a 
little sugar ; serve on a hot dish. Nice for an entree or garnish for 
meats. 

The dish resembles o^g^ plant. Scald the sliced tomatoes in salt 
water before frying. 

Fried Green Tomatoes and Onions. 

Slice onions and green tomatoes, scald the tomatoes in salt water ; 
then fry together in butter or dripping, stirring well. Season with salt 
and pepper. A teaspoonful of water may be added if necessary. 
Asparagus. 

Get the stalks of equal length if you can. Tie up. Boil in salted 
water not quite half an hour. Lay on buttered toast, and pour drawn 
butter over it. Asparagus is very nice cut up into half-inch pieces and 
cooked same as green peas. 

Succotash, 

Ten ears green corn; one pint Lima beans; cut the corn from the 
cob, and stew gently with the beans until tender. Use as little water as 
possible. Season with butter, salt and pepper — milk, if you choose. 

Fried Cucumbers. 

Pare them and cut lengthwise in very thick slices ; wipe them dry 
with a cloth ; sprinkle with salt and pepper, dredge with flour, and fry 
in lard and butter, a tablespoonful of each, mixed. Brown both sides, 
and serve warm. 

Green Peas. 

One peck will answer for a family of four or five. Shell them, but 
do not wash, as this injures the flavor. Put them in boiling salted 
water ; add a teaspoonful of white sugar, and cook one-half hour. 
Drain, pepper and salt lightly, and stir in one-fourth teaspoonful salt, 
and serve hot. 

Creamed peas may be stewed, and when the water is very nearly 
absorbed, turn in cream or milk sufficient for the required amount o^ 

15 



VEGETABLES. 



liquid. Let k boi) up and season to taste with butter, pepper and salt. 
One-half teaspoonful of white sugar may be added, or boil the pods in 
water first. 

Canned peas may be cooked in like manner. Soak dried peas over 
night and cook same way. 

Boiled Com. 

Put the well cleaned ears in salted boiling water, boil an hour, or 
boil in the husk for the same time, remove husks and serve immediately. 
Corn thoroughly cooked is a wholesome dish. 

Roasted Green Corn. 

Strip off all the husk from green com, and roast it on a gridiron 
over a bright fire of coals, turning it as one side is done. Or, if a wood 
tire is used, make a place clean in front of the fire, lay the com down, 
turn it when one side is done ; serve with salt and butter. 

Tomatoes a la Cream 

Select the finest tomatoes — take one quart, pare and slice; stew 
until perfectly smooth, season with salt, pepper, and add a piece of but- 
^^er the size of an G.gg, with a tablespoonful of flour stirred smooth in it; 
just before taking from the fire, stir in one cup of cream; do not let it 
boil after the cream is put in. Have ready in a dish pieces of toast; 
pour the tomatoes over this and serve. Should be eaten at once and 
not allowed to stand. 

Corn Oysters. 

Score and press the corn as directed in preceding recipe, and to 
every pint of pulp allow 2 eggs, 2 heaping tablespoonfuls of flour, half 
teaspoonful of salt, i dash of cayenne, i dash of black pepper. Beat the 
eggs separately; add first the yolks and then the whites to the corn, mix 
gently, add the salt, cayenne pepper and flour; mix again. Put 2 table- 
spoonfuls of lard or butter in a frying pan; when hot, drop the mixture 
by spoonfuls into it, when brown on one side, turn and brown the other. 
Serve very hot. 

Cold Corn. 

Cold corn left from dinner may be cut from the cob, covered with 
milk, and stewed five minutes. Season with a bit of butter, salt and 
p^per. 



VnaETASLES. 257 



To Cook Dried Corn, 

Cover I pint of corn with warm water and stand it on the back part 
of the stove over night. In the morning, if it has absorbed all the 
water, add more, and cook slowly two hours, or until you are ready to 
use; then add salt, pepper, a tablespoonful of butter, and a half pint 
cream. 

Stewed Sahify or Oyster Tlant, 

One bunch oyster plant, eight teaspoonfuls butter, a little flour, 
pepper and salt, one cup milk. Wash and scrape the oyster plant very 
carefully; drop into water, bring quickly to a boil, and cook ten minutes, 
till the water mostly evaporates; add pepper and salt and two table- 
spoonfuls of butter; stew in this until tender. Meanwhile heat in a 
farina kettle the milk, thicken, add the remaining butter, and keep dry 
until the salsify is done, then transfer it to this sauce; pepper and salt; 
pour into a covered dish on toast. 

Vegetable Oyster. 

One bunch of oysters; boil and mash. Flour to make a batter; add 
two eggs, beaten, and the oysters. Fry in hot lard — drop in spoonfuls. 

Greens. 

A good healthful and palatable dish of vegetable is what is known 
as greens. Dandelions, cowslips, mustard and chicory. Care must be 
used in selecting these. Get only the young and tender ones. They 
must be carefully examined, then thoroughly washed in several waters. 
Some cooks always throw in the water in which they are rinsed, a hand- 
ful of salt, this frees them from worms and insects of all kinds. When 
ready for cooking, put them in a large kettle half full of salty water, in 
which corn beef or salt pork has been cooked. This adds a flavor to 
the greens — then cook until the stocks are tender. It usually takes an 
hour to cook them thoroughly done. When tender, take them up with 
a skimmer and place in a vegetable dish. Press out all the water, and 
over the top lay slices of eggs, cut cross-wise — sprinkle with pepper 
add a littls butter and serv« hot — ^to b€ eaten with vinegar. 



228 VEGETABLES, 

[Mashed Potatoes, 

Mashed potatoes may be made a highly ornamental dish; after 
shaping it, as taste may direct, trim the edge of the plate with a wreath 
of celery leaves, or green parsley; or first brown the outside in an oven 
or before the fire. 

Fried Parsnips, 

Boil the parsnips as directed in the preceding recipe. When done, 
drain, season with salt and pepper, dip first in melted butter and then in 
flour. Put 2 tablespoonfuls of dripping in a frying pan ; and when hot, 
put in enough parsnips to cover the bottom of the pan. Fry brown on 
all sides. 

Boiled Parsnips with Cream Sauce. 

If the parsnips are young, scrape and throw into cold water; if old, 
pare and cut in quarters. Put them into a saucepan of boiling water 
and boil until tender (if young, three-quarters of an hour; if old, one 
and a quarter hours). When done, drain them, lay them on a heated 
dish, heads all one way, cover with cream sauce or drawn butter, and 
serve with corned beef or boiled salt fish. 

Sour or Narrow Dock. 

This is a common weed in our rich ground and pastures. The 
leaves are long, narrow and curly, and may be cooked the same as 
spinach. It is supposed to possess an alterative property, forming an 
excellent diet in scorbutic cases. 

Boiled Dandelions, 

Use the first shoots of the dandelions. They are not fit for food 
after they blossom, as they then become bitter and stringy. Cut off the 
roots, pick them over carefully, and wash well in several waters ; then put 
them in a saucepan, cover with boiling water, add a teaspoonful of salt, 
and boil one hour. When done, drain and chop fine; then put them in 
a frying pan, add tablespoonful of butter, salt and pepper to taste; stir 
until thoroughly heated, and serve with &gg sauce. 



me£rASi£s. m 



MUSHROOMS. 

The skin of the good mushroom peels off easily. Those with yellow 
or white gills, and those which grow in low, damp, shady places, or 
around decayed stumps of old trees, or any other decayed matter, are to 
be avoided. 

The good mushrooms have invariably an agreeable smell, while the 
poisonous have a rank putrid smell. It is always safe to use the canned 
mushrooms, which are convenient and cheap, but tough and indigestible, 
and we caution those who eat them to masticate diligently. 

To Stew Canned Mushrooms. 

One can of mushrooms, yolk of i Q.gg, i tablespoonful of sherry, if 
you use it, i tablespoonful of butter, half pint milk, salt and pepper to 
taste (white is best), i tablespoonful flour. Drain the mushrooms. Put 
the butter in a porcelain or granite saucepan, add to it the flour, mix 
until smooth ; add the milk, and stir continually until it boils ; then add 
the mushrooms, salt and pepper, stir until thoroughly heated. Take 
from the fire, add the well beaten yolk of the &gg and the wine, then 
serve. In cooking canned mushrooms, do not boil, as they are already 
cooked, and the second boiling toughens them. 

Baked Mushrooms. 

For this, choose the larger mushrooms. Peel, cut off the stalks 
close to the top, place them upside down in a pie dish, sprinkle with salt 
and pepper, and put in a tiny piece of butter in each mushroom. Bake 
in a quick oven twenty minutes, basting two or three times with a little 
melted butter. Serve hot on the dish in which they are baked. 

Boiled Mushrooms. 

For this, choose the largest mushrooms you can get. Peel, cut off 
the stalks close to the top, baste them well with melted butter, dust 
lightly with salt and pepper, and let them stand a half hour. Then 
place them in a wire broiler, close the broiler very carefully so as not to 
break them, broil them over a clear fire, first on one side and then on 
the other. Open the broiler, remove them carefully with .a spoon, place 
them on small squares of buttered toast, pour on a little melted butter, 
and serve. 



Boiled Dinner, 

Put meat on, after washing well, in enough boiling water to just 
•^over the meat; as soon as it boils set kettle on the stove where it will 
simmer or boil very slowly; boil until almost tender, put in vegetables 
in the following order: Cabbage cut in quarters, turnips of medium 
size cut in halves, and potatoes whole, or if large cut in two; peel 
potatoes and turnips and allow to lay in cold water for half an hour 
before using. The meat should be well skimmed before adding 
vegetables; boil together until thoroughly done (adding a little salt 
before taking out of kettle), when there should be left only just enough 
water to prevent burning; take up vegetables in separate dishes, and 
lastly the meat; if there is any juice in kettle, pour it over cabbage. 
Boil cabbage an hour, white turnips and potatoes half an hour, ruta-bagas 
an Jiour and a half to two hours. A soup plate or saucer turned upside 
down, or a few iron tablespoons are useful to place in bottom of kettle 
to keep meat from burning. Parsnips may be substituted in place ck. 
rabbage and turnips, cooking them three quarters of an hour. ' 

foiled Dinner, {New England Style) 

The above may be made a New England Boil by using corned bee! 
and all kinds of vegetables. Garnish meat platter with hot boiled beets. 

Mushrooms, Stewed, 

If fresh, let them lie in salt and water about an hour, then put 
them in the stewpan, cover with water and let them cook two hours 
gently. Dress them with cream, butter and flour as oysters, and season 
to taste. 

Mushrooms, Fried, 

When peeled put them into hot butter and let them heat thor- 
oughly through — too much cooking toughens them. Season well with 
butter, pepper and salt. Serve on buttered toast; a teaspoon of wine 
or vinegar on each mushroom is a choice method. 

Asparagus upon Toast. 

Tie the bunch of asparagus up with soft string, when you have cut 
away the wood, and cook about twenty-five minutes in salted boiling 
water. Have ready some slices of crustless toast; dip each in the aspar- 
agus liquor; butter well while hot and lay upon a heated dish. Drain 



VEGETABLES. 23 1 



the asparagus, and arrange upon the toast. Pepper, salt and butter 
generously. 

Dry Lima Beans. 

Wash I quart of dry Lima beans in two warm waters, soak three 
hours, drain, and put on to cook in enough boiling water to cover them ; 
cover pot with tin lid, adding more hot water as it boils away, boiling 
rapidly for one and a half hours, when there should be only water enough 
to come up to top of the beans — ^just sufficient to make a nice dressing. 
Five minutes before taking up, season with salt and pepper, and stir in 
a dressing made of i tablespoon each of flour and butter, rubbed together 
until smooth. This is a delicious dish. 

String Beans. 

String, snap and wash 2 quarts beans, boil in plenty of water about 
fifteen minutes, drain off and put on again in about 2 quarts boiling 
water; boil an hour and a half, and add salt and pepper just before 
taking up, stirring in one and a half tablespoons butter rubbed into 2 
tablespoons flour and half pint sweet cream. Or, boil a piece of salted 
pork one hour, then add beans and boil an hour and a half. For shelled 
beans boil half an hour in water enough to cover, and dress as above. 

Pork and Beans, 

Pick over carefully a quart of beans and let them soak over night ; 
in the morning wash and drain in another water, put on to boil in cold 
water with half a teaspoon of soda; boil about thirty minutes (when 
done, the skin of a bean will crack if taken out and blown upon), drain, 
and put in an earthen pot, salt, with 2 or 3 tablespoons of molasses. 
When the beans are in the pot, put in the center half or three-fourths of 
a pound of salt pork with the rind scored in slices or squares, and upper- 
most ; season with pepper and salt if needed ; cover all over with hot 
water, and bake six hours or longer in a moderate oven, adding hot 
water as needed ; they cannot be baked too long. Keep covered so that 
they will not burn on the top, but remove cover an hour or two before 
serving, to brown the top and crisp the pork. 

How to Boil Rice. 

Rice should be carefully picked over, washed in warm water, rubbed 
between the hands, and then rinsed sever^ times in cold water till white. 



232 VEGETABLES. 



Put I teacupful in "a tin pan or porcelain kettle, add i quart boiling 
water ; boil fifteen minutes, not stirring-, but taking care that it does not 
burn ; add i teaspoon salt, pour into a dish and send to table, placing a 
lump of butter in the center. Cooked thus the kernels remain whole. 

To boil rice in milk, put a pint rice into nearly 2 quarts of cold milk 
an hour before dinner, add 2 teaspoons salt, boil very slowly and stir 
often ; cook on back part of stove or range so as to avoid burning, and 
take it up into a mould or bowl wet in cold water a short time before 
serving. 

Or, after cooking, drain carefully, stir in 2 well-beaten eggs, i table- 
spoon griited cheese, half a tablespoon butter, half a teaspoon salt ; bake 
a few minutes in sftallow pans. Some soak rice an hour or two before 
cooking. 

Baked \tice. 

One smali cupJul of rice, t quart of milk, i teaspoonful of salt, i 
tablespocnful of butter, to be used in buttering the pudding dish. Wash 
the rice in two waters and put into the dish ; add the milk and bake in 
a slow oven two hours. It must swell and be a firm mass. If it browns 
too fast cover till nearly done and serve very hot ; 2 large spoonfuls of 
grated cheese are sometimes added. Serve as a vegetable. 

Rice, Smtbern Manner. 

Prepare the rice for cooking ; allow i quart of water to i cupful of 
rice ; salt a little and when boiling put in the rice. Boil twenty minutes 
drain cloijely, set the kettle back over the bed of coals and steam fifteen 
minutes \nih. the lid off. When done every kernel will be found perfect 
and tender. 

Rice is very nice cooked in this manner instead of steaming. Add 
a cupful of milk, and let cook an hour or more. 

Asparagus with Eggs. 

Boil a bunch of asparagus twenty minutes; cut off the tender tops 
and lay in a deep pie-plate, buttering, salting, and peppering well. Beat 
four eggs just enough to break up the yolks, add a tablespoonful of 
melted butter, with pepper and salt, and pour upon the asparagus. 
Bake eight minutes in a quick oven, and serve immediately, or it will 
not be so good. 



^EGET^BLES. 2.^^ 



cAsparagus upon Toast. / 

Tie the bunch of asparagus up with a soft string, when you have 
cut away the wood, and cook about twenty- five minutes in salted 
boiHng water. Have ready some slices of crustless toast; dip each in the 
asparagus liquor; butter well while hot, and lay upon a heated dish. 
Drain the asparagus, and arrange upon the toast. Pepper, salt, and 
butter generously. 

Baked Macaroni 

Take about 3 ounces macaroni and boil till tender in a stewpan 
with a little water ; take a pudding dish or pan, warm a little butter in 
it, and put in a layer of macaroni, then a layer of cheese grated or cul; 
in small bits, and sprinkle over with salt, pepper and small pieces of 
butter, then add another layer of macaroni, and so on, finishing off with 
cheese ; pour on rich milk or cream enough to just come to the top of 
the ingredients, and bake from one-half to three-quarters of an hour, 
Rice may be used instead of macaroni by first cooking as follows : Pick 
and wash a cup of rice, put in a stew kettle with 3 cups boiling water, 
and set over the fire — the boiling water makes the kernels retain their 
shape better than when cold water is used. When done put a layer of 
rice, cheese, etc., alternately as you would macaroni, and bake in the 
same way. 

Macaroni with Cheese. 

One pint of Italian macaroni, broken in inch pieces ; drop in i quart 
of boiling water, to which an even teaspoonful of salt has been added. 
Boil twenty minutes and drain ; pour over it enough milk to cover and 
cook until tender. Butter a pudding dish, cover the bottom with grated 
cheese ; add layers of macaroni, then of cheese until sufficient ; cover the 
last layer of cheese with bread crumbs. Bake in a quick oven fifteeia 
minutes. If the top is not brown heat a shovel red hot, and brown. 

Hominy. 

Soak I quart of ground hominy over night, put over the fLm fn a 
tin pail, set in boiling water with water enough to cover, boil gently for 
five hours, as it can not be hurried. After the grains begin to soften, on 
no account stir it. The water put in at first ought to be enough to finish 
»% but if it proves too little^ add more fiarefully. as too much makes it 



234 VEGETABLES. 



sloppy. Salt just before taking" from the stove, as too early salting 
makes it dark. If properly done, the grains will stand out snowy and 
well done, but round and separate. 

Hominy Croquettes. 

Hominy croquettes may be made precisely the same as rice cro- 
quettes, using 2 cups of grits instead of i cup of rice. Hominy fried 
makes a fine breakfast dish. To be eaten with maple syrup. 

French Artichokes. 

French artichokes have a large, scaly head, like the cone of a pine 
tree. 

Strip off the coarse outer leaves, cut the stalks off about an Inch 
from the bottom, wash well in cold water, then throw them in boiling 
water, add a teaspoonful of salt, and boil slowly until the outer leaves are 
tender ; then take from the fire, put them upside down on a plate to 
drain. Arrange in a circle upon a hot dish, the tops up, pour over them 
Bechamel or sauce Hollandaise, and serve. 

Jerusalem Artichokes. 

Wash and scrape the artichokes, throw them into cold water, and 
soak two hours, then cover them with boiling water, and boil until 
tender; watch closely, or they will harden again. Serve with creair; 
sauce. 

Kale. 

Kale may be cooked and served the same as spinach. 

Sea Kale. 

Cook In bunches, like asparagus, and serve similarly. 

Endive. 

Endive may be wilted the same as dandelions or lettuce. 




SALADS. 



2,35 



SALADS. 




In giving recipes for salad dressings, it is almost impossible to give 
exact quantities, especially if we consider the great diversity of tastes. 
Delmonico, it is said, used only one yolk as a foundation for a quart of 
oil, with salt and cayenne as seasoning. For fish, meats, and some 
vegetables, such as cauliflower, tomatoes and celery, this dressing (mayon- 
naise) seems appropriate; but the simple French dressing for lettuce, 
served as a salad after a hearty meal, is best. In preparing these 
dressings, use a silver or wooden fork, a large soup plate, which should 
be very, very cold, and the freshest and best olive oil, cayenne or white 
pepper, and good strong vinegar or lemon juice. Cream and melted 
butter may be used in the place of oil, and is a fairly good substitute. 

If you wish to preserve the crispness and flavor of green vegetables 
for salads, throw them in ice water for an hour, then dry carefully on a 
soft towel, being careful not to bruise them, and then put in a cold place 
until wanted. Never mix any salad with the dressing until you are 
ready to serve it. Use the coldest of dishes to serve it on, and U 



2^6 SAIAM. 



garnished properly, it is one of the most attractive and wholesome dishes 
on the table. 

The vegetables used in salad are: Beet root, onions, potatoes, 
cabbage, lettuce, celery, cucumbers, leatils, haricots, winter cress, peas, 
French beans, radish, cauliflower — all these may be used judiciously in 
salad, if properly seasoned, according to the following directions : 

Mayonnaise Dressing, 

Two yolks of eggs, well beaten, half teaspoonful mustard, one and a 
half teaspoonfuls vinegar, half teaspoonful salt, small half cupful salad 
oil, pinch of red pepper. Have all the materials as cold as possible. 
Beat the egg and mustard one minute and begin adding the oil a drop 
at a time, beating continually. When like a jelly add a little lemon 
juice, and begin with a few drops of vinegar at a time, beating all the 
while. If there is a tendency to curdle put back on ice a few minutes. 
When the vinegar is used up add the salt and pepper ; whip five minutes 
more. Pour into a glass or silver pitcher and keep on Ice until served. 
This dressing will keep a long time, and may be made in advance when 
yolks are left over from baking. Cork the bottle with a glass stopper. 

By using the whites of eggs a white mayonnaise sauce is formed. 
Mayonnaise sauce Is suitable for all kinds of salad, chicken, lettuce, 
toHiatoes, etc. The yolks of 2 eggs will answer for every three guests, 
though this is a large allowance. 

French Dressing. 

One tablespoonful of vinegar, 3 tablespoonfuis of olive oil, half tea- 
spoonful of salt, one-fourth teaspoonful of black pepper. Put the salt 
and pepper in a bowl, add gradually the oil, rub and mix until the salt is 
thoroughly dissolved ; then add by degrees the vinegar, stir continually 
for one minute, and it Is ready to use. 

Tarragon yinegar may be used for this dressing instead of plain 
vinegar. 

Salad Cream Dressing, 

One gallon cabbage cut very fine, pint vinegar, pint sweet cream, 
half cup sugar, teaspoon flour, 2 eggs, and a piece of butter the size of a 
walnut ; put vinegar, sugar and butter in a saucepan and let boil ; stir 
eggs, cream and flour, previously well mixed, into the vinegar, boil thor- 



SALADS. 237 



oughly and throw over the cabbage previously sprinkled with i table- 
spoon salt, I of black pepper and i of mustard. 

Cream Dressing No, 2. 

Two tablespoonfuls of whipped sweet cream, 2 of sugar and 4 of 
vinegar; beat well and pour over the cabbage, previously cut very fine 
and seasoned with salt. 

Cream Dressing for Cold Slaw. 

Two tablespoons whipped sweet cream, 2 of sugar and 4 of vinegary 
beat well and pour over cabbage, previously cut very fine and seasoned 
with salt. 

Beef Salad. 

One cup beef, chopped fine, 3 hard boiled eggs, i teaspoonful of 
mustard, teaspoonful oil, a little salt, dash of pepper and a little vinegar. 
Set it in a cold place till ready to use. 

Salmon Salad. 

One quart of cooked salmon, 2 heads of lettuce, 2 tablespoonfuls of 
lemon juice, i of vinegar, 2 of capers, i teaspoonful of salt, one-third of 
a teaspoonful of pepper, i cupful of mayonnaise dressing, or the French 
dressing. Break up the salmon with two silver forks. Add to it the 
3alt, pepper, vinegar and lemon juice. Put in the ice chest or some other 
cold place, for two or three hours. Prepare the lettuce as directed for 
tobster salad. At serving time, pick out leaves enough to border the 
dish. Cut or tear the remainder in pieces, and arrange these in the 
center of a flat dish. On them heap the salmon lightly, and cover with 
the dressing. Now sprinkle on the capers. Arrange the whole leaves 
dt the base; and, if you choose, lay one-fourth of a thin slice of lemon on 
each leaf. 

Lobster Salad. 

Two lobsters (weighing four or five pounds), the tender leaves from 
2 heads of lettuce, half pint mayonnaise. Boil and prepare the lobsters 
as directed for boiled lobster. When cold, take out the meat. Cut the 
meat into dice with a silver knife, and stand it in a cold place until 
wanted. Make the mayonnaise dressing. Clean the two tail shells, and 
one back, in cold water, and with scissors remove the thin shell from the 
w4er side pf the tail Wash and dry lettuce leaves, put them aroun.^ 



238 



SdLJ.^S. 



the salad dish in two or three layers. Join the shells together in the 
form of a boat, the body shell in the center, place them in the salad dish. 
Mix the mayonnaise and lobster together, put it into this boat. If there 
is any coral, mash it fine and sprinkle it over the whole. Garnish with 
a chain of the whites of hard boiled eggs cut into slices and linked to- 
gether. Serve immediately. 

Chicken Salad* 

Boil I chicken tender; chop moderately fine the whites of 12 hard 
boiled eggs and the chicken; add equal quantities of chopped celery and 
cabbage; mash the yolks fine, add 2 tablespoons butter, 2 of sugar, i 
teaspoon mustard; pepper and salt to taste; and lastly, one-half cup good 
cider vinegar; pour over the salad, and mix thoroughly. If no celery is 
at hand, use chopped pickled cucumbers or lettuce and celery seed. 
This may be mixed two or three days before using. 

yeal Salad, 

Veal salad may be made precisely the same as chicken salad, using 
cold roast or boiled veal instead of chicken. 

Salad of Crabs, 

One pint of oyster crabs, half pint of mayonnaise, i head of lettuce. 
Throw the oyster crabs into boiling salted water for five minutes, drain, 
and dry very carefully on a soft towel. When ready to use, mix them 
with the mayonnaise and serve on the crisp lettuce leaves. 

These come in glass jars already blanched; simply drain, wipe, and 
they are ready to use. 

Red Vegetable Salad, 

One pint of cold boiled potatoes, i pint of cold boiled beets, i pint 
of uncooked red cabbage, 6 tablespoonfuls of oil, 8 of vinegar; salt to 
taste and little pepper. Cut the potatoes in thin slices and the beets 
fine, and slice the cabbage as thin as possible. Mix all the ingredients. 
Let stand in a cold place one hour; then serve. 

Cucumbef Salad, 

Two young cucumbers, half teaspoonful of salt, one-fourth tea- 
spoonful of black pepper, 4 tablespoonfuls ol vinegar. Pare and slice 
the cucumbers very thin, soak them in cold water one hour, then drain 
and dry. Put them in your salad bowl, sprinkle them with the salt and 
pei^r, and pour over the viiu^ar. Serve immediately. 



SALADS, 239 



Potato Salad. 

Boil 4 large Irish potatoes, peel and mash smooth; mince 2 onions, 
and add to the potato, make a dressing of the yolks of 3 hard boiled 
'Eggs, I small teacup of vinegar, i teaspoon black pepper, i dessertspoon 
each of celery seeds and salt, i tablespoon each of prepared mustard and 
melted butter ; mix well with potato, and garnish with slices of egg and 
celery or lettuce. Or, chop cold boiled potatoes fine, with enough raw 
onions to season nicely ; make a dressing as for lettuce salad, and pour 
over it. 

Mayonnaise of Salmon, 

One pint of cold boiled or canned salmon, free from all bones and 
skin, and a half pint of mayonnaise, may be mixed together and served 
on a bed of crisp salad leaves. 

Oyster Salad, 

Boil twenty oysters in their own liquor five minutes, drain, wash in 
cold water, then dry and stand away until very cold. When cold, mix 
with a half cup of mayonnaise, and serve on crisp salad leaves. 

Cold Slaw. 

Select the finest head of cabbage, cut up enough into shreds to fill 
a large vegetable dish or salad bowl — shave very fine, and after that 
chop up, the more thoroughly the better. Put this into a dish in which 
it is to be served, after seasoning it well with salt and pepper. Turn 
over it two tablespoons whipped sweet cream, two of sugar, and four ot 
vinegar; beat well and pour over cabbage. 

The finer the cabbage is shredded the nicer the salad. Set on ice. 
Red cabbage can be used if desired 

Plain Cold Slaw. 

Slice cabbage very fine ; season with salt, pepper and a little sugar ; 
pour over vinegar and mix thoroughly. It is nice served in the center 
of a platter with fried oysters around it. "^ 

Fruit Salad Dressing. 

Four tablespoonfuls of sugar, i gill of sherry, i tablespoonful of 
maraschino, 2 tablespoonfuls of champagne. Mix all the ingredients 
together, and stir until the sugar is dissolved. 



240 SALADS. 



Cauliflower Salad. 

One medium-sized head of cauliflower, half pint of mayonnaise. 
Boil the cauliflower as directed, throw into cold watek* until wanted, then 
pick it apart carefully, dry with a soft napkin, put in the salad dish, pour 
over the mayonnaise, let it stand fifteen minutes, and serve. 

Lettuce Salad. 

Three heads lettuce chopped, i cup boiling" sweet milk, i small 
teacupful vinegar, i tablespoonful butter, 2 well beaten eggs, i table- 
spoonful white sugar, i teaspoonful celery essence, salt and pepper to 
taste. Heat the milk and vinegar in separate vessels. When the vinegar 
boils put in the butter, sugar and seasoning. Boil up once and pour 
over the lettuce. To the hot milk add the eggs. Cook one moment 
after they begin to thicken. Pour this custard over salad, stir quickly, 
cover, and set to cool. 

Cabbage and Celery Salad. 

Shred a full head of cabbage, two bunches celery; chop fine; season 
with salt and vinegar, two teaspoonfuls sugar, one teaspoonful cream, 
one teaspoonful mustard, one tablespoonful butter. Heat the dressing 
and mix with cabbage and celery; into this chop two hard-boiled eggs. 

Tomato Salad. 

Peel and slice the tomatoes. Set them in a cool place, on ice if 
possible. One egg beaten very light, 2 teaspoonfuls of sugar, i onion 
chopped fine, 2 tablespoonfuls vinegar, i tablespoonful of lemon juice, 
I teaspoonful of salt, 2 tablespoonfuls sweet oil, pinch of cayenne pepper. 
Mix thoroughly, adding the oil last. Pour over the tomatoes and garnish 
with hard boiled eggs. This quantity of dressing will answer for I quart 
of sliced tomatoes. 

/Ipple Salad. 

Six apples, 4 tablespoonfuls of powdered sugar, one-quarter tea- 
spoonful of cinnamon, i gill of sherry. Pare, core, and cut the apples 
into very thin slices. Put a layer of these slices in the bottom of a glass 
dish, sprinkle them with the sugar, and a little cinnamon, then another 
layer of apples, and so continue until all is used. Pour the wine over, 
and stand away in a cold place for one hour, and it is ready to use. 



SALADS. 24 1 



Water Cress Salad. 

Wash and pick over the cress, shake off the moisture, and serve. 
At table pick the twigs apart and season with sugar, pepper, salt, vinegar 
and oil. This, with crackers and cheese, is sufficient for one course. A 
window garden of cress kept growing through the winter will be found 
very useful for salads and garnishes. 

Hot Lettuce Salad. 

Half cup sour cream, fill the cup with vinegar, i ^^^ well beaten; 
turn all into a frying pan with a little melted butter, or dripping, and a 
pinch of salt. Have the lettuce prepared, and when the mixture boils 
pour in the prepared lettuce. Stir well together. 

Tomatoes Raw. 

Peel, slice thin, pile in a pretty dish, sprinkHng salt and pepper 
between the layers, and put in the cellar or on ice, two or three hours, 
to cool. In serving let each guest add sugar and vinegar to suit the 
taste. A few slices of large yellow tomatoes scattered among the red 
improves the appearance of the dish. 

Apricot Salad. 

Pare, cut the apricots in halves, and remove the stone*. Arrange 
the halves neatly in a bowl, with the stone sides up; then pour over 
them fruit salad dressing, stand in a cold place one hour, and serve. 

Banana Salad. 

Peel and cut 6 bananas into thin slices, then pour over them ftuit 
salad dressing, stand in a cold place one hour, and serve. 

Orange Salad, 

Peel, cut 6 oranges into slices and remove the seeds, pour ovKf 
them fruit salad dressing, stand away one or two hours, and serve. 
Mandarins may be used irt the same manner. 

Peach Salad. 

Made precisely the aame as apricot salad. 



16 



242 PASTRY, PIES AND TARTS, 



PASTRY, PIES AND TARTS, 




Mrs. Roher, who presided over the Cooking School at the World's 
Fair, said in one of her talks, that to make a good pie, first, above all 
things, have everything cool, including yourself. Use a good, fine flour 
and the best of butter, a marble slab for pastry board, and a rolling pin 
with movable handles. Always use ice water or the very coldest of 
water. Paste was much improved by keeping over night in a cold place, 
but never allow it to freeze as its lightness is ruined. 

Mrs. Roher's talk was not all theory but practice, as she stood be- 
fore the pastry table, queenly in her manner, working out with hand the 
ideas and suggestions as she went along, it would seem as if her pastry 
might become food fit for the gods. 

A great improvement is made in pie crust by the addition of about 
a heaping teaspoonful of baking powder to a quart of flour. 

Mrs. Rohef*s Puff Paste. 

One pound of sifted flour, i pound of good butter, i teaspoonful ol 
salt, I teaspoonful of sugar, white of i ^gg, a cup or more of ice water. 
Scald a large bowl, then fill it with cold water and let stand until the 
bowl is cold. Wash the hands in hot soapsuds, then rinse them in cold 
water, but do not dry them. This prevents the butter Irom sticking to 



PAS THY, PIES AND TARTS. 243 

the hands and bowl. Turn the water out of the bowl, and nearly fill it 
with ice water, put the butter into it and wash by working it with the 
hands under the water until it becomes soft and elastic; then put it into 
a cake, and put it on the ice until wanted. Put the flour on a marble 
slab or a very large meat plate, make a well in the center of it, and put 
into this well a lump of the washed butter the size of an ^%%, the white 
of the ^^^, sugar and salt. Now work this with the thumb and two 
fingers to a paste, add gradually the ice water, and gradually work in 
the flour. When all is worked in, knead as you would bread for five 
minutes, then cut the paste into halves, roll out each half into a sheet, 
quickly break the butter into bits, and lay it over one sheet; dredge it 
thickly with flour; cover with the other sheet, pound lightly with the 
rolling-pin; roll from you into a long, thin sheet; now fold in first the 
sides, then the ends; turn the paste around so that the fold will run to 
and from you. Now roll fro^n you again, fold as before, place it on a 
tin pie dish and stand it away on the ice for fifteen minutes, then roll and 
fold twice again, and again stand on the ice. Do this until you have 
rolled it eight times. Let it stand on the ice over night, and it is ready 
for use. 

Plain Crust Half and Half, 

One quart of sifted flour, one-half cup of lard, one-half cup of butter, 
I teaspoonful of salt, nearly a cup of ice water. Wash the butter; put 
it on the ice until wanted. - Put the flour into a mixing bowl, add the 
salt, mix, and with the hands quickly rub into it the lard; add the water 
gradually. Dredge the baking board lightly with flour, turn the paste 
out on this and roll from you into a long, thin sheet. Now take the 
butter from the ice, break it quickly into small bits and place them over 
the paste; dredge quickly with flour, fold in the sides, then the ends; 
turn so that the last fold will run to and from you, and roll from you 
again. Never roll but the one way. Now fold the same as before, and 
roll out again; do this four times. Stand it on the ice, or in a cold 
place for one hour, and it is ready for use. It may be kept two or three 
days in a cool place. 

Plain Paste with Lard. 

Many housekeepers always use lard instead of butter for pastry, 
simply because it is cheaper; but as it makes a greasy and brittle crust, 



244 PASTJ^Vy PIES AND TARTS. 



there Is no doubt that It is more indigestible than the light, flaky and 
tender crust made from good, sweet butter. For the benefit of those 
who use lard, the following recipe is given: One quart of sifted flour, i 
cup of lard, i teaspoonful of salt, nearly a cup of ice water. Make and 
roll precisely the same as plain paste. 

Suet Tie Crust. 

One pound of flour, 6 ounces of beef suet, i cup of ice water, i 
teaspoonful of salt. Remove the fiber from the suet, and chop it very 
fine; add gradually the flour; then add the salt; mix with a knife, and 
add gradually the water — more or less, as the flour requires — roll out, 
and it Is ready for use. This paste is nice for apple dumplings and 
meat pies. 

Good Common Paste, 

One coffee cup lard, 3 of sifted flour, and a little salt. In winter 
soften the lard a little (but not in summer), cut it well into the flour 
with a knife, then mix with cold water quickly into a moderately stiff 
dough, handling as little as possible. This makes four common sized 
pies. Take a new slice of paste each time for top crust. After rolling 
spread with a teaspoon, butter, fold and roll again, using the trimmings, 
etc., for under caust. 

To Glaie Pastry, 

To glaze pastry, which is the usual method adopted for meat or 
raised pies, break an egg, separate the yolk from the white, and beat the 
former for a short time. Then, when the pastry is nearly baked, take 
it out of the oven, brush it over with this beaten yolk of egg, and put it 
back in the oven to set the glaze. 

To Ice Pastry. 

To ice pastry, which is the usual method adopted for fruit tarts and 
sweet dishes of pastry, put the white of an egg on a plate, and with the 
blade of a knife beat it to a stiff froth. When the pastry is nearly 
baked, brush it over with this, and sift over some pounded sugar; put it 
back into the oven to set a glaze, and in a few minutes it will be done. 
Great care should be taken that the paste does not catch or burn in the 
oven, which it is very liable to do after the icing is laid Qn. Pies are 
always best when just a little warm. 



PASTRY, PIES AND TARTS. 245 

Quince Pie, 

Pare, slice and stew 6 quinces till soft; press them through a sieve; 
add to them i pint milk and 4 well-beaten eggs. Sweeten to taste, and 
bake in a bottom crust three-fourths of an hour in a moderate oven. 
Substitute half apple if desired. 

Cherry Pie, 

Line deep pie plate with good, plain paste, fill them nearly full of 
stoned cherries, sprinkle over i cup of sugar, and dredge this lightly 
with flour; cover with an upper crust rolled out as thin as possible, trim 
the edges neatly with a sharp knife. Make a vent in the center; press 
the edges tightly together so that the juices of the fruit may not run out 
while baking. Serve the same day they are baked, or the under crust 
will be heavy. 

Cream Peach Pie, 

Pare ripe, juicy peaches and remove the stones; have your pie 

dishes ready lined with a good paste, fill with the peaches; cover with 
sugar; slightly butter and then bake without an upper crust. When the 
pie is done, pour in a cream made of the following ingredients: One 
cup of rich milk put over to boil; stir in the whites of 2 eggs, whipped, 

1 tablespoonful of sugar, one-half teaspoonful of corn starch wet up in 
milk. Boil three minutes. The cream must be cold when it goes into 
the hot pie. Place over the top the white of an egg beaten and sweet- 
ened. Return to the oven and brown. To be eaten when cold. 

Green Currant Pie. 

Line an inch pie dish with good pie crust, sprinkle over the bottom 

2 heaping tablespoonfuls sugar and 2 of flour (or 1 of corn starch) 
mixed; then pour in i pint green currants washed clean, and 2 table- 
spoonfuls currant jelly; sprinkle with 4 heaping tablespoonfuls sugar, 
and add 2 tablespoonfuls cold water; cover, and bake fifteen or twenty 
minutes. 

Cranberry Pie. 

Line a dish with plain paste, then fill it with uncooked cranberries; 
add a half cup of molasses, and 4 tablespoonfuls of sugar, cover with an 
upper crust, and bake in a quick oven for thirty minutes. Good. 



246 PASTRY, PIES AND TARTS. 

Delicate Pie. 

The grated rind and juice of i lemon, i cup of powdered sugar, 
yolks of three eggs, five table&poonfuls of flour, two-thirds of a cup of 
water and a small piece of butter Bake with only an under crust, to 
a nice brown; take the whites of the eggs and three tablespoonfuls of 
sugar and beat to a froth, and turn it upon the pie when baked. Set 
it in the oven again and let it remain three minutes, or until it 
browns. 

Lemon Custard Pie. 

One cup of sugar, 3 eggs, i cup of milk, i tablespoonful of flour, 2 
tablespoonfuls of powdered sugar, juice and rind of i lemon. Beat the 
cup of sugar and yolks of eggs together, add the juice and rind of the 
lemon. Put the flour into a cup, and add the milk very gradually, 
stirring all the while, then pour it through a sieve into the eggs and 
sugar. Line a deep pie plate with puff paste, pour in the mixture, and 
bake in a quick oven thirty minutes. Add gradually 3 tablespoonfuls of 
powdered sugar to the whites of the eggs, beating all the while ; when 
it is all in, beat until stiff and glossy, then place over the top of the pie 
by spoonfuls, and put back in the oven to brown. 

Lemon Pie with Two Crusts. ) 

Juice and grated yellow rind of i lemon, i teacupful sugar, 2 eggs, 
I teaspoonful butter, i teaspoonful corn starch, i cupful sweet milk. 
Beat lemon, sugar and ^gg together for ten minutes. Rub the butter 
and com starch. Mix thoroughly with the other ingredients. Add the 
milk. Water can be substituted if milk is not convenient Stir until 
well mixed. Pour into a deep pie pan lined with paste and cover with a 
top crust. Wet the edges of the paste and press tightly together. Bake 
quickly. 

Grandmother's Lemon Custard. 

One pound of powdered sugar, one-fourth pound of butter, yolks of 
6 eggs, whites of 4 eggs, juice and rind of 3 lemons. Beat the yolks 
and sugar to a cream, then add the whites unbeaten, one at a time, and 
beat the whole until very light. Beat the butter to a cream, and add 
the other mixture gradually to it ; now starxd the bowl in a basin of boil- 



PASTRY, PIES AND TARTS. 247 

ing water over the fire, and stir continually until the mixture thickens; 
take from the fire, and stand away to cool. Line two deep pie dishes 
with good plain paste, and bake in a quick oven for fifteen minutes. 
When done, take out and fill with the lemon mixture. Add gradually 
6 tablespoonfuls of powdered sugar to the whites of 6 eggs, beating all 
the while; after you have added all the sugar, beat until very stiff and 
glossy; put this meringue over the top of the pie and stand it in the 
oven until a golden brown. 

Cocoanut Custard Pie. 

One pint of milk, 2 eggs, half cup of sugar, half of a nutmeg, 
grated, i cup of grated cocoanut. Beat the eggs and sugar together 
until light, then add the milk, nutmeg and cocoanut. Line 2 pie dishes 
with plain paste, fill them with this mixture, and bake in a quick oven 
for thirty minutes. 

Orange Pie, 

Take three good-sized oranges, peel, seed, and cut in small pieces. 
Add one cup of sugar, and let stand a few minutes. Into a quart of 
nearly boiling milk stir two tablespoonfuls of corn starch mixed with a 
little water, the yolks of three eggs and a small lump of butter. When 
done, let cool, then mix with the oranges. Have ready a baked lower 
crust. Make a frosting of the whites of the eggs and one-half cup 
sugar. Spread over top of pie, and place for a few seconds in the oven 
to brown. 

Orange Pie, No. 2, 

Grate the rind of i and use the juice of 2 large oranges. Stir 
together a large cupful of sugar and a heaping tablespoonful of flour; 
add to this the well-beaten yolks of 3 eggs, 2 tablespoonfuls of melted 
butter. Reserve the whites for frosting. Turn this into a pie pan lined 
with pie paste, and bake in a quick oven. When done so as to resemble 
a finely baked custard, spread on the top of the beaten whites, which 
must be sweetened with 2 tablespoonfuls of sugar; spread evenly, and 
return to the oven and brown slightly. The addition of the juice of half 
a lemon improves it, if convenient to have it. 

Cream Pie, 

Pour a pint of rich cream upon a cup and a half of powdered 
sugar; let it stand till the whites of three eggs have been beaten to a 



248 PASTRY, PIES AND TARTS. 

Stiff froth; add this to the cream, and i tablespoon of sifted flour; 
beat up thoroughly, grate a little nutmeg over the mixture and bake as 
cvist;ard pies in nioderate oven. 

Grape Pie, 

Separate the skins from the pulp; then simmer the pulp over the 
fire; remove and rub through a colander to take out the seeds; then put 
the skins and pulp together, add i cup sugar and a little butter. Bake 
with upper and under crust. 

Apricot, Apple or Peach Meringue Pie. 

Use stewed apples, peaches or apricots, and sweeten to taste. 
Mash smooth and season with nutmeg and a little butter. Fill the crusts 
and bake, using no top crusts. Take the whites of 3 eggs and whip to 
a stiff froth, and sweeten with 3 tablespoonfuls powdered sugar. Flavor 
with vanilla. Beat until it will stand alone, then spread on the pie one- 
half to one inch thick, and set back into the oven until the meringue is 
**set." Eat cold. Canned fruit can be substituted. 

Sliced Apple Pie, 

Line pie-pan with crust, sprinkle with sugar, fill with tart apples 
sliced very thin, sprinkle sugar and a very little cinnamon over them^ 
and add a few small bits of butter, and a tablespoon of water; dredge in 
flour, cover with the top crust, and bake half to three-quarters of an 
hour; allow 4 or 5 tablespoons sugar to one pie. Or, line pans with 
crust, fill with sliced apples, put on top crust and bake; take off top 
crust, put in sugar, bits of butter and seasoning, replace crust and serve 
warm. It is delicious with sweetened cream. 

Pastry Sandwiches, 

Puff paste, jam of any kind, the white of an ^g'g, sifted sugar. Roll 
the paste out thin; put half of it on a baking sheet or tin, and spread 
equally over it apricot, greengage, or any preserve that may be preferred. 
Lay over this preserve another thin paste, press the edges together all 
round, and mark the paste in lines with a knife on the surface, to show 
where to cut it when baked. Bake from twenty minutes to half an hour; 
and, a short time before being done, take the pastry out of the oven, 
brush it over with the v/hlte of an ^gg, sift over pounded sugar, and put 
it back in the oven to color. When cold, cut it into strips; pile these on 



PASTRY, PIES AND TARTS. 249 

a dish pyramidically, and serve. These stripes, cut about two inches 
long-, piled in circular rows, and a plateful of flavored whipped cream 
poured in the middle, make a very pretty dish. 

Pie Plant or Rhubarb Pie, 

Mix half teacup white sugar and i heaping teaspoon flour together, 
sprinkle over the bottom crust, then add the pie plant cut up fine; 
sprinkle over this another half teacup sugar and heaping teaspoon flour; 
bake fully three-quarters of an hour in a slow oven. Or, stew the pie 
plant, sweeten, add grated rind and juice of a lemon and yolks of 2 eggs, 
and bake and frost like lemon pie. 

Squash Pie. 

Two teacups of boiled squash, three-fourths teacup of brown sugar, 
S ^&§s, 2 tablespoons of molasses, i tablespoon of melted butter, i table- 
spoon of ginger, i teaspoon of cinnamon, 2 teacups of milk, a little salt. 
Make two plate pies. 

T^ineapple Pie. 

Take i grated pineapple, i cup of sugar, one-fourth cup butter, 3 
eggs, the whites beaten to a stiff froth, i cup of cream; cream the butter 
and beat it with the sugar and yolks until very light; add the cream, the 
pineapple and the whites of the eggs. Bake with an under crust only. 
To be eaten cold. 

How to Prepare Pumpkin for Pies. 

Select a deep, ripe, yellow pumpkin, cut it In two crosswise, then 
cut it into thin slices and pare. Put it over the stove in a sufficient 
quantity of water and cover tightly. In cooking the pumpkin, be sure 
that it cooks slowly and does not scorch. It will take several hours to 
make it thoroughly done, as it cooks as much by steam as in the water 
itself. When thoroughly done, take off the cover so that the water 
wilf evaporate. The drier the pumpkin is, the nicer of course it is. 
When dry and rich, press through a colander and it is ready for pies. 

Eggless Tumpkin Pie. 

Stew the pumpkin till very dry, press through a colander; to each 
pint of pulp allow i tablespoonful each oi butter and cianj^tn.on, i cup of 



250 PASTRY, PIES AND TARTS. 

sugar, I teaspoonful of ginger, a little salt. Add milk according to 
judgment; a little cream adds to flavor; bake in quick oven. 

Pumpkin Pie (Good) 

The following recipe is a sufficient quantity for three pies. Take i 
quart of rich milk, a little cream is an improvement, 3 cups of boiled and 
strained pumpkin, 2 cups of sugar, a little piece of butter, 4 eggs, the 
yolks beaten thoroughly and stirred In and the whites beaten to a froth, 
and added just before putting the pie in the oven; a scant tablespoonful 
of ginger and cinnamon. Have a rich crust and bake in a quick oven. 
Should you desire to use squash instead, you can make equally as good 
a pie as with the pumpkin. 

Southern Tomato Pie, 

For one pie, peel and slice green tomatoes, add 4 tablespoons vin- 
egar, I of butter, 3 of sugar; flavor with nutmeg or cinnamon; bake with 
two crusts slowly. This tastes very much like a green apple pie. 

Vinegar Pie. 

One Gggy I heaping tablespoon flour, i teacup sugar; beat all well 
together, and add i tablespoon sharp vinegar, and i teacup cold water; 
flavor with nutmeg, and bake with two crusts. 

Sweet Potato Pie, 

One pint of steamed sweet potatoes finely mashed, 2 cups sugar, i 
cup cream, piece of butter size of an t.gg, 2 well-beaten eggs; flavor with 
nutmeg and bake with an under crust only. Fine. 

Custard Pie. 

For a large pie, take 3 eggs, i pint of milk, half cup sugar, and 
flavor. The crust for custard pies may be baked (not too hard) before 
putting in the custard; prick it before putting it in oven to prevent 
blistering. This prevents it from becoming soggy. 

Labor-saving Custard "Pie No. 2. 

One quart of milk, 4 eggs, 4 tablespoonfuls of flour, 4 tablespoonfuls 
of sugar. Salt slightly, flavor with nutmeg or other spice. Beat the 



PASTJ^r, PIES AND TARTS. 251 

eggs thoroughly, rub the flour smooth in a little of the milk, and mix all 
together. The flour will settle on the bottom and sides of the pan, 
forming a complete crust. Bake in a deep, square bread pan one hour. 

Cranberry Tait Pie, 

Wash and pick over the berries, stew them well in a little watei 
just enough to cover them, until they burst open, and become soft, then 
sweeten with i cup of sugar to the pie, mash smooth; line your pie 
plates with thin puff paste, fill them, and lay strips of paste across the 
top. Bake in a moderate oven. Some prefer rubbing them through a 
colander to take out the skins. 

Gooseberry Pie. 

Pick over the gooseberries. Take i pint of gooseberries, line a pie 
dish with good plain paste; fill with the gooseberries, add i cup of sugar, 
cover with an upper crust, and bake in a quick oven forty minutes. 
Serve with cream if desired. 

Cocoanut Pie, 

One cup of grated cocoanut ; if dessiccated soak over night in milk, 
if fresh, this will be unnecessary. Put this in a large coffee cup and fill 
up with milk. When ready to bake, take 2 teaspoonfuls of flour, mix 
smooth with i cupful of milk, place on the stove and stir until it thickens. 
To prevent scorching it is best to put the dish in a kettle of boiling water. 
While warm, add i tablespoonful of butter. When cold, put in 2 yolks 
of eggs, a pinch of salt, half cupful of sugar, cocoanut. Beat all together. 
Fill the crust. When done, beat the 2 whites with 2 tablespoonfuls of 
sugar, spread over the top, and brown lightly in the oven. This will 
make one pie. The whites of the eggs may be used instead of the yolks. 
If this is done, sprinkle powdered sugar thickly over the top before 
serving. The yolks of the eggs may be utilized by making lemon pie 
without a meringue, or gold cake, gingerbread or salad dressing. 

Jelly Pie. 

Three eggs beaten, 2 tablespoonfuls sugar, i teacupful cream, 6 table- 
spoonfuls jelly, I tablespoonful melted butter. Flavor with lemon or 
nutmeg. Light colored jelly makes the most attractive pie. Very tart 
jelly may require more sugar. Bake in an under crust. This makes 
two pies. 



2^2 PASTRY, PIES AND TARTS. 



Huckleberry or Elderberry Pies. 

Line a pie tin with good paste. Fill with the berries. Add two- 
thirds cup sugar, 2 tablespoonfuls vinegar and a dusting of flour. Put 
on an upper crust and bake. Lemon juice may be used instead of 
vinegar, ^nd will be found an improvement. Canned berries may be 
used in the same way. Currants mixed with either of the berries gives 
a good tart. Omit the vinegar in this case. 

Blackberry and Raspberry Pies. 

Pick the berries clean, rinse them in cold water, and finish as 

directed for huckleberries. 

Lemon Raisin Pie. 

For I pie — Take i cup of chopped raisins, the juice and grated 
rind of i lemon, i cupful of cold water, i teaspoonful of flour, i half 
cup of sugar, i tablespoonful of butter. Mix lightly and bake with upper 
and under crust. Sprinkle over with sugar. 

Banana Pie. 

Fill a pie shell, already baked, with sliced bananas and powdered 
sugar. Put in the oven a few minutes until the fruit softens. Very 
nice so, but far better to cover the top with whipped cream and serve at 
once. Flavor with lemon juice. 

Strawberry Tart Pie. 

Arrange the berries in layers in a pie dish lined with paste. Fill 
very full, as strawberries shrink very much in cooking. Sweeten well 
with white sugar. Cover with cross bars of pastry and bake. Almost 
any fruit pie can be made in tart form. 

Cheese Cake Pie, 

One and one-half cups of cottage cheese, 2 tablespoonfuls of cream, 
half cup of sugar, 3 eggs, juice and rind of a lemon, or i teaspoonful of 
vanilla, i teaspoonful melted butter. Press the cheese through a 
colander, beat the eggs until light, add them with all the other ingre- 
dients to the cheese; beat until smooth. Line a deep pie dish with 
plain paste, fill with this mixture, and bake in a quick oven for thirty 
minutes. The quantities given will make only one pie. 



PASTRY, PIES AND TARTS, 253 

Molasses Pie. 

Two teacupfuls of molasses, i of sugar, 3 eggs, i tablespoonful of 
melted butter, i lemon, nutmeg ; beat and bake in pastry. 

Damson Plum Pie. 

Stew the damsons whole, in water only sufficient to prevent their 
burning; when tender, and while hot, sweeten them with sugar, and let 
them stand until they become cold; then pour them into pie dishes 
lined with paste, dredge flour upon them, cover them with the same 
paste, wet and pinch together the edges of the paste, cut a slit in the 
center of the cover through which the vapor may escape, and bako 
twenty minutes. 

Apple Custard Pie, No. /. 

Select fair sweet apples, pare and grate them, and to every teacupful 
of the apple add 2 eggs well beaten, 2 tablespoonfuls of fine sugar, i of 
melted butter, the grated rind and half the juice of i lemon, half a wine 
glass of brandy, and i teacupful of milk; mix all well, and pour into a 
deep plate lined with paste ; put a strip of the paste around the edge of 
the dish, and bake thirty minutes. 

/^^pple Custard Pie, No. 2. 

Peel sour apples and stew until soft, and not much water left in 
them; then rub through a colander; beat 3 eggs for each pie to be 
baked, and put in at the rate of i cupful of butter and i of sugar for 
three pies ; season with nutmeg. 

Chocolate Custard Pie. 

One-quarter cake of Baker's chocolate, grated ; i pint of boiling 
water, 6 eggs, i quart of milk, one-half cupful of white sugar, 2 tea- 
spoonfuls of vanilla. Dissolve the chocolate in a very little milk, stir 
into the boiling water, and boil three minutes. When nearly cold, beat 
up with this the yolks of all the eggs and the whites of three. Stir this 
mixture into the milk, season and pour into shells of good paste. When 
the custard is "set" — but not more than half done — spread over it the 
whites whipped to a froth, with 2 tablespoonfuls of sugar. You may 
bake these custards without paste, in a pudding dish or cups set in 
boiling water. 



354 PASTRY, PIES AND TARTS. 

Mince Meat 

Two pounds of beef (sticking piece best), 2 pounds of layer raisins, 
2 pounds of currants, picked, washed and dried, i pound of citron, 2 
nutmegs, grated, one-quarter ounce of cloves, i quart of sherry or good 
home-made currant wine, 2 pounds of beef suet, half pound of candied 
lemon peel, 4 pounds of apples, 2 pounds of Sultana raisins, 2 pounds of 
sugar, half ounce of cinnamon, one-quarter ounce of mace, i teaspoonful 
of salt, I quart of good brandy, juice and rind of 2 oranges, juice and 
rind of 2 lemons. Cover the meat with boiling water and simmer gently 
until tender, then stand away until cold. Shred the suet and chop it 
fine. Pare, core and chop the apples. Stone the raisins. Shred the 
citron. When the meat is perfectly cold, chop it fine, and mix all the 
dry ingredients with it ; then add the juice and rinds of the lemons and 
oranges, mix well, and pack in a stone jar ; pour over the brandy and 
wine, cover closely and stand in a cool place. Mince meat made by this 
recipe will keep all winter. When ready to use, dip out the quantity 
desired, and thin with cider or wine. 

One word here about cleaning the currants. First put them into a 
large bowl, and to every pound add a half cup of flour ; mix the flour 
thoroughly through the currants, and then rub them between the hands 
until all the stems are rubbed off ; put them in a colander, and pour over 
endless quantities of cold water until all the twigs, gravel stones and 
sand are washed off ; now scald them, then wash again in cold water, 
drain, spread them on pie dishes, and stand in a cool oven, with the dooi 
open, to dry. 

Fresh beefs tongue or heart may be boiled, chopped, and used 
instead of beef, if preferred. 

Mince Meat No. 2, Excellent, 

Four pounds of lean boiled beef, chopped fine, twice as much of 
chopped green tart apples, i pound of chopped suet, 3 pounds of raisins, 
seeded, 2 pounds of currants picked over, washed and dried, half a pound 
of citron, cut up fine, i pound of brown sugar, i quart of cooking 
molasses, 2 quarts of sweet cider, i pint of boiled cider, i tablespoonful 
of salt, I tablespoonful of pepper, i tablespoonful of mace, i table- 
spoonful of allspice, and 4 tablespoonfuls of cinnamon, 2 grated nutmegs, 
I tablespoonful of cloves ; mix thoroughly and warm it on the ran^e. 



PASTRY, PIES AND TARTS. 255 

until heated through. Remove from the fire and when nearly cool, stir 
in a pint of good brandy, and i pint of Madeira wine. Put into a crock, 
cover it tightly, and set it in a cold place where it will not freeze, but 
keep perfectly cold. Will keep good all winter. 

Mock Mince Meat Without Meat. 

Take 6 lemons, squeeze out the juice, boil the rinds and pulp (re- 
move seed) in three or four waters till bitterness is out and rinds quite 
tender; beat them to a pulp; two and one-half pounds beef suet after it 
is picked from the skins, 2 pounds currants after they are picked and 
washed, two and one half pounds raisins after they are stoned, 2 pounds 
sugar, one-half cup molasses, i cup cider, half pound citron, a glass of 
brandy; mix all these ingredients well together with the juice from the 
lemons. 

TARTS. 
Tart Shells. 

Roll out thin a nice puff paste, cut out with a glass or biscuit cutter, 
with a wine glass or smaller cup cut out the center of two or three of 
these, lay the rings thus made on the third, and bake immediately; or 
shells may be made by lining patty pans with paste. If the paste is 
light, the shell will be fine, and may be used for tarts or oyster patties. 
Filled with jelly and covered with meringue (tablespoon sugar to white 
of I ^%%) and browned in oven, they are very nice to serve for tea. 

Fruit Tarts. 

Line small tart tins with pie crust, and bake. Just before ready to 
use, fill the tarts with blueberries, strawberries, raspberries, or whatever 
berries you have on hand. Sprinkle over each a little sugar, and eat 
fresh. Sweet cream can be added if desired. Delicious. 

lemon Tarts. 

Mix well together the juices and grated rind of 2 lemons, 2 cups of 
sugar, 2 eggs, and the criimb of sponge cake; beat it all together until 
smooth; put into 12 patty pans lined with puff paste, and bake until the 
crust is done. 



5^5 PASTRY, PIES AND TARTS. 

Goosberry Tart, 

Top and tail the gooseberries; put into a granite kettle with enough 
water to prevent burning, and stew slowly until they break. Take off, 
sweeten, and set aside to cool. When cold, pour into pastry shells and 
bake. Cover with jelly or juice of same. 

Marlboro Tarts, 

One cup of stewed and sifted apples, I cup of milk, 2 tablespoonfuls 
of melted butter, and the yolks of 3 eggs; bake in twelve patty tins; 
whip the whites of the eggs and put on top and brown in the oven. 

Apple Tarts. 

Line patty pans with nice crust. Put in each, chopped apple and a 
little white sugar; bake in a moderate oven and let cool. Whip a little 
cream very stiff, sweeten slightly and flavor with a drop or two of lemon 
or vanilla. Just before serving, cover the apple in each tart with the 
whipped cream. A drop of currant jelly on the top of each one adds to 
the effect. 

Chocolate Tarts. 

One quart milk, i cupful sugar, 14 tablespoonfuls bread crumbs, 6 
eggs, 1 2 tablespoonfuls grated chocolate, tablespoonful vanilla extract. 
Beat the sugar and eggs light. Scald the milk and poUr hot over the 
bread and chocolate. Add the eggs and sugar. Put into tart shells and 
bake one-half hour in a moderate oven. When done, sprinkle white 
sugar over the top. 

Paginini Tartlets, 

Line patty pans with puff paste, and bake them fifteen minutes in a 
quick oven. When done, take them out, put a half teaspoonful of 
orange marmalade on each patty, cover with a meringue, and put back 
in the oven a few minutes to brown. 

Peach Meringue Pie, 

Pare, slice and stew ripe and juicy peaches; season with a little 
piece of butter and nutmeg. Bake in individual pie tins; spread over 



Past AY, pies and tarts. 



257 



the top a thick meringue made by whipping to froth whites of 3 eg-gs 
for each pie, sweetening with 3 tablespoons powdered sugar; flavor with, 
vanilla, beat until it will stand alone, and cover pie three-quarters of an 
inch thick. Set back in a quick oven till well "set," and eat cold. In 
their season substitute apples for peaches. 

Cherry Tarts, 

Line patty tins witn a good crust, and fill with ripe cherries, regu- 
lating the quantity of sugar you scatter over them by their sweetness. 
Cover and bake. Eat while fresh with white sugar sifted over the top. 

Green Grape Tarts. 

Green grapes are better for pies than ripe ones. Make into a pie 
without stewing, and put a thick layer of sugar to each layer of fruit and 
add a tablespoonful of water and dust with flour. Bake with two crusts. 
All fruit pies should have a slit in the crust for the escape of steam. 

Maids of Honor. 

Take i cupful of sour milk, i of sweet milk, a little salt, the yolks 
of 3 eggs, one- half teaspoon of vanilla, one-half cupful of sugar. Put- 
sour and sweet milk on to boil together in a vessel which is set in an- 
other, and let it become sufficiently heated to set the curd, then strain 
* off the milk, rub the curd through a strainer, add butter to the curd, the 
sugar, well-beaten eggs, and vanilla. Line the little pans with the richest 
of puff paste, and fill with the mixture; bake until firm in the center, 
from ten to fifteen minutes. 

Cream Fruit Tatt. 

Line a dozen tins with paste and fill with fresh peaches, raspberries, 
strawberries or blackberries made very sweet with powdered sugar. 
Cover with paste, but do not pinch down the edges. When done, 
lift up the top crust and pour over the fruit the following cream: One 
small cup of milk, heated to boiling; whites of 2 eggs, beaten and stirred 
into the boiling milk; i tablespoonful of white sugar, one-half teaspoon- 
ful of cornstarch, wet in cold milk. Boil together; let cool before pour- 
ing over the tart Replace the top crust and sprinkle sugar over before 
serviogc 

vt 



55S PASTHY, PIES AND TART& 

Tart Shells, 

Roll out thin a nice puff-paste, cut out with a glass or biscuit 
cutter, with a wine glass or smaller cup cut out the centre of two or of 
three of these, lay the rings thus made on the third, and bake immedi- 
ately; or shells may be made by lining patty-pans with paste. If the 
paste is light, the shell will be fine, and may be used for tarts or oyster 
patties. Filled with jelly and covered with meringue (tablespoon sugar 
to white of one Qgg) and browned in oven, they are very nice to serve 
for tea. 

Cream Tarts, 

Use very nice pastry for the tart shells or puffs. Serve perfectly 
cold with whipped cream. Heap them up well with the cream, and set 
in a cool place. 

Pineapple Tart. 

Take a fine, large, ripe pineapple, remove the leaves without paring, 
grate it down till you come to the rind ; strew plenty of powdered sugar 
over the grated fruit ; cover it, and let it rest for an hour ; then put it 
into a porcelain kettle, and steam it in its own syrup till perfectly soft ; 
have ready some empty shells of puff paste, or bake in patty pans. 
When they are cool, fill them full with grated pineapple ; add more 
•»M^r, and lay round the rim a border of puff paste. 




PtriHHNGS AND DUMPUNGS. 259 



PUDDINGS AND DUMPLINGS. 

No ingredient of doubtful quality should enter into the composition 
of puddings. Suet must be perfectly sweet, and milk should be fresh, 
snd without the least unpleasant flavor. 

Puddings may be either steamed, boiled or baked. 

Steaming or boiling will take twice as long as baking. 

The best cloth to tie up a boiled pudding, is a piece of unbleached 
shirting. 

Pudding moulds or basins should be well rubbed over in the inside 
with butter. 

Bread puddings should be tied very .^osely to allow them to expand. 

Puddings boiled in a cloth should be moved occasionally to prevent 
adhering to the kettle. 

An inverted plate or saucer should be placed in the bottom of the 
kettle to prevent adhering or burning. 

Puddings boiled in a cloth should be kept covered with constantly 
boiling water ; boiled in a mould, the water should not quite reach the 
top of the mould. 

Always keep boiling water at hand to replenish the kettle if needed. 

Flour should be spread on the inside of each tying place to prevent 
water getting in. 

Puddings boiled in a basin should have a cloth wrung out of hot 
water and dredged with flour, tied closely over the top of the basin. ^ 

Puddingy boiled in a cloth, basin or mould, when done, should be 
plunged suddenly into cold water, and turned out instantly ; this will 
prevent sticking; and dumplings, t. e., boiled or steamed, should be 
served at once. If this is an impossibility cover with the cloth in which 
^M^ w«ie boiled, aa4 serve as quickly as pessH^le, 



26o PlTDJblNGS AND Dt/MPLTNGS. 

Rich "Baked Apple Tudding. 

Take half pound the pulp of ripe and juicy apples, half pound loai* 
sugar, six ounces butter, the rind i lemon, six eggs, puff paste. Peel, 
core and cut the apples, as for sauce; put them into a stewpan, with 
only just sufficient water to prevent them from burning, and let them 
stew until reduced to a pulp. Weigh the pulp, and to every half pound 
add sifted sugar, grated lemon-rind, and six well-beaten eggs. Beat 
these ingredients well together; then melt the butter, stir it to the other 
things, put a border of puff paste round the dish, and bake for rather 
more than half an hour. The butter should not be added until the 
pudding is ready for the oven. 

Snow Pyramids. 

Beat to a foam the whites of half a dozen eggs, add a little currant 
jelly, and whip all together. Fill saucers half full of cream, dropping 
in the center of each a tablespoonful of the beaten Qgg? a"d jelly in 
shape of a pyramid. 

English Plum Pudding. 

One pound of raisins, i pound of suet, chopped fine, three- quarters 
pound of stale bread crumbs, one-quarter pound of brown sugar, grated 
rind of i lemon, one-quarter pound of flour, i pound of currants, one- 
half of a nutmeg, grated, 5 eggs, one-half pint of brandy, one-half pound 
of minced candied orange peel. Clean, wash, and dry the currants. 
Stone the raisins. Mix all the dry ingredients well together. Beat the 
eggs, add to them the brandy, then pour them over the dry ingredients, 
and thoroughly mix. Pack into greased small kettles or moulds (this 
will make about six pounds), and boil for six hours at the time of making, 
and six hours when wanted for use. Serve with hard or brandy sauce. 

Christmas Plum Pudding, 

One quart of seeded raisins, i pint currahts, half pint citron cut up, 
I quart of apples peeled and chopped, a quart of fresh and nicely 
chopped beef suet, a quart of sweet milk, a heaping quart of stale bread 
crjmbsj 8 eggs beaten separately, i pint sugar, grated nutmfeg, teaspoort 
salt ; flour fruit thoroughly from a quart of flour^ then mix remainder as 
follows: In a large bowl or tray put the eggs with sugar, nutmeg and 
milk, stir in the fruit, bread crumbs and suet, one after the other untU 
all are used, adding enough flour to make the fruit stick together, which 



PUjoNngs and dumplings. ^Sl 

will take about all the quart ; dip pudding cloth in boiling water, dredge 
on inside a thick coating of flour, put in pudding and tie tightly, allowing 
room to swell, and boil from two to three hours in a good-sized pot with 
plenty of hot water, replenishing as needed, from a teakettle. When 
done, turn into a large flat dish and send to table with a sprig of holly, or 
any bit of evergreen with bright berries, stuck in the top. Serve with 
any pudding sauce. This recipe furnishes enough for twenty people, 
but if the family is small, one-half the quantity may be prepared, or it is 
equally good warmed over by steaming. For sauce, cream a half pound 
sweet butter, stir in three-quarters pound brown sugar, and the beaten 
yolk of an ^gg ; simmer for a few moments over a slow fire, stirring 
almost constantly ; when near boiling add a half pint bottled grape juice, 
and serve after grating a little nutmeg on the surface. 

Plain Plum Pudding. 

One pint of stale bread crumbs, i cup of flour, i cup of stoned 
raisins, juice and rind of i lemon, i cup of washed currants, i cup of 
brown sugar, i teaspoonful of cinnamon, one-half nutmeg, one-half cup 
of molasses, 3 eggs, one-half pound of suet, one-half pound of citron, one- 
half teaspoonful of baking soda. Mix well all the dry ingredients. Beat 
the eggs, add the molasses. Dissolve the soda in a tablespoonful of hct- 
water, add it to the molasses and eggs, then mix into the dry ingredients, 
and pack into a greased mould ; boil four hours. Serve with hard or 
brandy sauce. 

Boiled Indian Ptidding. 

Warm a pint of molasses and a pint of milk, stir well together, beat 
4 Gggs, and stir gradually into the molasses and milk ; add a pound of 
beef suet chopped fine, and Indian meal sufficient to make a thick batter ; 
add a teaspoon pulverized cinnamon, nutmeg and a little grated lemon 
peel, and stir all together thoroughly ; dip cloth into boiling water, shake, 
flour a little, turn in the mixture, tie up, leaving room for the pudding_to 
swell, and boil three hours ; serve hot with sauce made of drawn butter, 
wine and nutmeg. 

Steamed Indian Pudding, 

One-quarter pound of beefs suet, small piece of stick cinnamon, 
grated rind of x lemon, i .pint of Indian meal, i pint of milk, 3 eggs, X 



202 PUDDINGS AND DUMPLINGS. 

gill of molasses. Chop the suet very fine and mix it with the Indian 
meal. Put the cinnamon in the milk, then put it in a farina boiler to 
scald, strain it while hot, and stir in gradually the Indian meal and suet ; 
add the molasses, cover the mixture, and let it stand over night. In the 
morning beat the eggs, without separating, until very light, stir them 
into the pudding, turn into a greased mould or a well-floured pudding 
bag, leaving plenty of room for it to swell. If in a mould, put on the 
cover ; if in a bag, secure it well at the tying place, lest the water should 
get in, which will infallibly spoil it. Put it into a pot of boiling water, 
and boil continuously for five hours. Replenish the water, as it evap- 
orates, with boiling water. When ready to serve, remove the pudding 
carefully from the mould or bag, and serve immediately with wine sauce. 

Baked Indian Pudding. 

A quart of sweet milk, an ounce of butter, 4 well beaten eggs, tea- 
<cup corn meal, half pound of raisins, one-fourth pound of sugar; scald 
the milk and stir in meal while boiling ; let stand until blood warm, stir 
all well together ; bake one and a half hours, and serve with sauce. 

Half-Hour Pudding. 

Beat 4 tablespoons butter to a cream with half a pint powdered 
sugar ; add the yolks of 3 eggs, beating them in thoroughly, then a 
founded half pint of corn meal, and the whites of the eggs beaten to a 
itiff froth. Mix well, and bake in a pudding dish, well buttered. Serve 
Hot with sauce. 

Cottage Pudding. 

One tablespoonful of butter, i cup of sugar, one-half cup of milk, 2 
tggs, I large aspoonful of baking powder, one and one-half cups of 
fiour. Beat iW. cbutter, sugar and yolks of the eggs together until light ; 
add the milk, and then the flour. Beat well. Now beat the whites of 
tht£ eggs to a stiff froth, and stir them carefully into the pudding ; add 
the baking powder, and mix well ; pour into a greased cake pan and 
bake in a moderate oven for three-quarters of an hour. Serve hot with 
lemon sauce. 

Batter Pudding with Cherries. 

One pint of milk, three and one-half cups of flour, 3 eggs, i table- 
spoonful of melted butter, 2 heaping tablespoonfuls of baking powder, 



PUDDINGS AND DUMPLINGM. sij 

one-half teaspoonful of salt, i pint of stoned cherries. Beat the eggs, 
whites and yolks together until light; then add the milk, then the flour, 
and beat until smooth ; then add the butter melted, salt and baking 
powder. Drain the cherries, dredge them with flour, stir them into the 
pudding, and turn into a greased pudding mould. Cover, stand in a 
pot of boiling water, and boil continuously for three hours. If the water 
evaporates in the pot, replenish with boiling water. Serve with fairy 
butter. 

Suet Pudding. 

One cup molasses, i of sweet milk, i of suet chopped fine, or half a 
cup melted butter, i of raisins, half cup currants, two and a half cups 
flour, half teaspoon soda ; mix well, salt and spice to taste, and steam 
two hours. Serve with wine or hard sauce. 

Tapioca Pudding, 

One cup of tapioca, 4 eggs, one-half cup of sugar, i quart of milk, 
one-quarter teaspoonful of salt, i teaspoonful of vanilla. Wash the 
tapioca through several cold waters, then add it to the milk and soak 
two hours. Beat the eggs and sugar together until light, add the salt, 
and bake in a moderate oven three-quarters of an hour. Serve hot 
or cold. 

Apple Tapioca Pudding, 

To half teacup of tapioca add one and one-half pints cold water, let 
it stand on the fire till cooked clear, stirring to prevent burning ; remove, 
sweeten, and flavor with wine and nutmeg ; pour the tapioca into a deep 
dish in which have been placed six or eight pared and cored apples, bake 
until apples are done, and serve cold with cream. 

Cherry Pudding. 

One cup flour, one-half sweet milk, one-half sugar, i &%g, butter 
size of small Q.g%, baking powder, i teaspoon (small); in steaming put i 
cup of fresh or canned cherries in bottom of pudding mould _^ 

Plain Bread Pudding, Baked. 

One pint of bread crumbs, and i pint of milk; let the crumbs soak 
till soft. Beat two eggs and add two spoonfuls of sugar and a little 
melted butter; flavor with lemon; atdd a few currants well floured; pour 



264 PUDDINGS AND DUMPLINGS. 



the mixture Into buttered round tins; grate a little nutmeg over each, 
and bake twenty minutes. Eat v/ith warm sauce. 

Pie-Plant Charlotte, 

Wash and cut the pie-plant into small pieces, cover the bottom of 
a pudding dish with a layer of pie-plant and sugar, then a layer o{ 
bread crumbs and bits of butter, and thin slices of bread nicely buttered, 
and so on until the dish is full. Bake three-quarters of an hour in a 
moderate oven. Allow a pound of sugar to a pound of fruit. If pre- 
ferred, turn over the charlotte a boiled custard when ready for the table. 

Florentine Pudding. 

Boil one quart of milk in a custard pail set in boiling water; add 
three tablespoonfuls of corn starch rubbed smooth in cold milk, one-half 
cup of sugar and yolks of three eggs; stir until of the consistency of 
starch and pour into a deep dish; beat the whites of the eggs to a froth 
and add one cup of powdered sugar; spread over top of pudding and 
brown in the oven. To be eaten when ice cold. 

This pudding is excellent for lunch or nice on a hot night for 
dinner. 

Bread and Butter Pudding. 

Cut in thin slices a baker's five-cent loaf. Wash and pick i cup of 
currants. Butter each slice of bread. Put a layer of this bread in the 
bottom of a one-quart mould or basin, then a sprinkling of currants, and 
so on until all is used. Beat 4 eggs and a half cup of sugar together 
until light ; add gradually i pint of milk, and a quarter of a nutmeg, 
grated. Pour this over the bread,, let stand fifteen minutes and bake in 
a moderate oven thirty minutes. Serve cold, with cream sauce. 

Newport Pudding, 

Pare and core 6 medium-sized apples ; steam until tender. While 
they are steaming, boil a half cup of sugar a quarter cup of water, and 
the juice of i orange together for five minutes. When the apples are 
done, place them in the bottom of a baking dish, pour over them the 
boiling syrup, and stand aside to cool. Put i pint of milk on to boil. 
Beat a half cup of sugar and the yolks of 3 eggs together, and add to 
the boiling milk. Take from the fire, add 6 macaroons pounded fine, 



PUDDINGS AND DUMPLINGS. 



and a teaspoonful of vanilla. Fill the spaces from which the cores were 
taken, with preserves ; pour this custard over the apples, and bake in a 
moderate oven fifteen minutes. Beat the whites of the 3 eggs with 3 
tablespoonfuls of powdered sugar to a stiff froth, heap them over the top 
of the pudding, and put back in the oven a moment to brown. Serve 
icy cold. This will fill a two-quart baking dish. 

Pine Apple Pudding. 

Line the bottom and sides of a pudding dish with thin slices of 
pine-apple; stew with powdered sugar, place over a layer of pineapples, 
and so on until the dish is full; pour over one cup of water and cover 
with slices of sponge or cup cake wet in cold water; cover and bake 
slowly two hours. 

This can be eaten with or without a sauce. This pudding can also 
be made by alternating cake with pine-apple. 

Snow Pudding. 

One-half box of gelatine, 2 cups of sugar, 4 eggs, juice of 3 lemons, 
/ quart of milk, i teaspoonful of vanilla, i pint of boiling water. Cover 
the gelatine with cold water, and let it soak a half hour. Then pour 
over it the boiling water, add the sugar, and stir until it is dissolved ; 
then add the lemon juice, and strain the whole into a tin basin ; place 
this in a pan of ice water, and let stand until cold. When cold, beat 
with an ^gg beater, until as white as snow ; beat the whites of the eggs 
to a stiff froth, and stir them into the pudding. Dip a fancy mould into 
cold water; turn the pudding into it, and stand in a cold place four 
hours to harden. 

The Sauce. — Put the milk on to boil, beat the yolks of the eggs and 
a half cup of sugar together until light, and stir them into the boiling 
milk. Stir, and cook two minutes. Take from the fire, add the vanilla, 
and turn out to cool. Serve the pudding with the sauce poured 
around it. ^ 

Dandy Pudding. 

One quart of milk, 4 eggs, 2 tablespoonfuls of corn starch, one-naif 
cup of sugar, i teaspoonful of vanilla. Put the milk on to boil. 
Moisten the corn starch with a little cold milk, and add to the boiling 
milk. Stir and boil for five minutes. Beat the yolks of the eggs and 



266 PUDDINGS AND DUMPLINGS. 

sugar together until light, and add to the boiling milk. Take from the 
fire, add the flavoring, and pour it into a baking dish. Beat the whites 
of the eggs to a very stiff froth, add to them 2 tablespoonfuls oi 
powdered sugar, and heap on the top of the pudding ; put it in the oven 
for a few minutes, until a light brown. Serve ice cold. 

Cream Chocolate Pudding. 

One pint of milk, one-half cup of sugar, 4 eggs, 4 tablespoonfuls of 
corn starch, 2 ounces of chocolate, i teaspoonful of vanilla. Put the 
chocolate in a saucepan, and stand it over the teakettle to melt ; stir 
until perfectly smooth. Put the milk on to boil in a farina boiler; 
moisten the corn starch with a little cold water (about a quarter cup), 
and add it to the boiling milk ; cook and stir until thick and smooth. 
Beat the whites of the eggs to a stiff froth ; add the sugar to the milk, 
then the whites, and beat all well together over the fire. Take from 
the fire, add the vanilla. Now take out one-third of the mixture, add to 
it the chocolate ; mix well. Dip a plain pudding mould into cold water, 
put in the bottom of it half the white mixture, then all the dark, and 
then the remainder of the white. Stand on the ice for three hours to 
harden. Serve with vanilla sauce poured around it 

Cream Cocoanut Pudding, 

Two cups of grated cocoanut, 4 tablespoonfuls of corn starch, i tea- 
spoonful of vanilla, i pint of milk, 4 eggs, one-half cup of sugar. Put 
the milk in a farina boiler ; moisten the corn starch in a little cold milk, 
then add it to the boiling milk ; stir until smooth. Beat the whites of 
the eggs to a very stiff froth. Add the sugar to the pudding, then the 
whites. Beat well over the fire for three minutes. Now add the 
cocoanut and vanilla, and turn into a mould to harden. Serve with 
vanilla sauce. 

Orange Pudding, 

One-fourth pound of macaroons, i pint of milk, one-half cupful of 
sugar, 4 eggs, the rind of i and juice of 2 oranges. Put the macaroons 
in the milk, and soak until soft. Beat the eggs and sugar together 
until light (do not separate the eggs), then add them to the milk and 
beat the whole until smooth ; then add the orange juice and rind. 
Pour into a well buttered pudding mould (a small tin kettle 'vill answer), 



PUDDINGS AND DUMPLINGS. 267 

put on the cover, stand the mould in a pot of boiling water, and boil 
continuously for one hour. Serve hot with orange sauce. 

Lemon pudding may be made the same as orange pudding, using 
the juice and rind of i lemon. Serve with lemon sauce. 

Rice Pudding. 

To a cup of rice boiled in a custard kettle in a pint of water (sea- 
soned well with salt) until dry, add a pint of milk in which a little corn 
starch has been dissolved, and boil again ; add the yolks of 2 eggs 
beaten with half a cup of sugar, stir well together, and lastly add the 
juice and grated rind of i lemon. Place in a dish, and bake slowly in 
the oven ; when done, spread over the top the whites beaten with 2 
tablespoons sugar, and brown in oven. A cup of raisins may be added 
just before baking. Or, after boiling the rice with the milk, eggs, and 
sugar, add a lump of butter and place a layer of the rice, about an inch 
thick, in a buttered dish sprinkled with bread crumbs, then a layer of 
peaches (either fresh or canned), repeating until dish is full, leaving rice 
for the last layer ; bake slowly for half an hour, and when done, cover 
with the beaten whites, as above. Or, after preparing the rice as above, 
add pineapple, chopped fine, or oranges, or dried cherries ; mix thor- 
oughly, and bake and finish as above. 

Rice Peach Pudding. 

To each cupful of boiled rice stir i tablespoonful butter, 2 table- 
spoonfuls sugar, I ^^<g. Butter a pudding dish, put in a layer of the 
seasoned rice one-half inch thick, then a layer of pared and sliced 
peaches. Sprinkle with sugar and rice alternately until the dish is full. 
Bake twenty minutes. Have rice for the last layer. Turn out and 
serve with vanilla, cream, or any other pudding sauce, or cream and 
sugar. Canned peaches may be used instead of fresh. 

Tropical Snow, 

Ten sweet oranges, one cocoanut, pared and grated, one cup pow- 
dered sugar, six bananas. Peel and slice the oranges. Put a layer in 
a glass bowl, then strew with sugar. Next, put a layer of grated cocoa- 
nut, slice the bananas thin, and cover the cocoanut with them. When 
the dish has been filled in this order, heap with cocoanut. Eat soon or 
the oranges will toughen. 



PUDbims AND DVMPLmGL 



Rice Snow Balls. 

Boil I pint rice until soft, in two quarts water with a teaspoon salt ; 
put in small cups, and when perfectly cold place in a dish. Make a 
boiled custard of the yolks of 3 eggs, i pint sweet milk, and i teaspoon 
corn starch ; flavor with lemon. When cold, pour over the rice balls 
half an hour before serving. This is a very simple but nice dessert. 

Plain Rice Pudding. 

One quart milk, one-half teacupful rice. Boil together slowly, 
stirring occasionally. Twenty minutes before serving add i tablespoon 
sugar and a small piece of butter, and bake twenty minutes. This is 
wholesome and palatable, and suitable for convalescents. Sliced tart 
apples may be stirred in the pudding before baking if desired. 

Tapioca Pudding, 

Half a pound of tapioca, soaked an hour in i pint of milk, and 
boiled till tender ; add a pinch of salt, sweeten to taste, and put into a 
mould ; when cold, turn it out, and serve with strawberry or raspberry 
jam around it and a little cream. Use strawberry sauce. 

Delicious Lemon Pudding. 

The juice and grated rind of i lemon, cup sugar, yolks of 2 eggs, 
3 well rounded tablespoons flour, a pinch of salt, i pint rich milk ; mix 
the flour and part of the milk to a smooth paste, add the juice and rinc? 
of lemon, the cup of sugar, yolks well beaten, the rest of the milk (after 
having rinsed out the &gg with it), line plate with puff paste one-fourth" 
inch thick, pour in custard, bake in a quick oven until done. Beat whites 
to a stiff froth, add 2 tablespoons sugar, spread over the top, return to 
oven and brown. Serve with very cold cream ; or, for a very nice dish, 
add whipped cream. This is a rich and not an expensive pudding 

Cabinet Pudding, 

One quart of milk, 4 eggs, 4 tablespoonfuls of sugar, half a tea- 
spoonful of salt, I tablespoonful of butter, 3 pints of stale sponge cake, 
I cupful of raisins. Beat the eggs, sugar and salt together, and add 
the milk. Butter a three-pint pudding mold, sprinkle the sides and bot- 
tom with the fruit, and put in a layer of cake. Again sprinkle in fruit, 
and put in more cake. Continue this until all the materials are used. 



PVDDINGS AND DUMPLINGS, itt, 

Gradually pour on the custard. Let the pudding stand two hours, and 
steam an hour and a quarter. Serve with cream sauce. 

Peach Rolls. 

Stew dried fruit, sweeten, and flavor to taste; make a good baking 
powder crust, roll very thin, spread fruit on, putting thin slices of butter 
on the fruit, roll crust up, place in a pan four or five inches deep. To 
three or four rolls add i cup sugar, and a half cup butter; pour in hot 
water enough to cover them. Bake half an hour. 

^pple Roily Polly. 

Peel and core i dozen sour apples and plunge in cold water, make 
rich soda biscuit dough rolled thin, slice the apples, and lay on the 
crust, roll up, tuck ends in, prick deeply with a fork, lay in a steamer and 
place over a kettle of boiling water cook an hour and three-quarters. 
Or, place In a buttered tin and bake. Cut across, and eat with sweet- 
ened cream or butter and sugar. Cherries, peaches, dried fruit, any kind 
of berries, jelly, or apple butter can be used. 

Roily Polly is also very nice made of huckleberries or blackberries 
instead of apples. In this case sweetened cream is the proper sauce to 
serve with it. 

Transparent Pudding. 

One cupful butter, 2 cupfuls sugar, 6 yolks of eggs and 3 whites 
beaten separately, i lemon, juice and grated rind, i nutmeg, grated, i 
wineglass rose water. Cream the butter and sugar. Beat in the yolks, 
lemon, spice and rose water ; add the beaten whites last. Line two shal- 
low pudding dishes with a rich puff paste and fill with the mixture. Bake^ 
Beat the 3 reserved whites v/ith 3 tablespoonfuls white sugar and a little 
lemon juice, spread over the top, and brown lightly in a quick oven. 
Serve cold. These are very nice baked in tart shells. Serve with 
meringue. 

Fig Pudding. 

Half pound figs, chopped fine, 2 tablespoonfuls flour, 2 eggs, half 
grated nutmeg, or i cupful candied lemon peel and citron can be added 
if wished; an improvement. Half pound bread crumbs, i cup brown 
sugar or molasses, i cupful suet, chopped fine, i teaspoonful cinnamon, 
half teaspoonful soda, milk sufficient to mix well together. Rub the fig$ 



270 



FUDHINGS AND DUUJ>£JNGS. 



and sugar to a paste, mix with the bread crumbs, flour and spice, beat 
the eggs light, add them, together with a little milk; very little will be 
required if molasses is used Put the mixture in a buttered mould, tie a 
thick floured cloth over it tightly, and boil four hours steadily. Serve 
with or without sauce. Egg» butter or cream sauce will answer, or hard 
sauce. 

Royal Sago Pudding. 

Four tablespoonfuls of sago, soaked for four hours in cold water 
enough to cover it; a generous half cup of powdered suet, i cup of fine 
dried crumbs, i cup of milk and a tiny bit of soda, i cup of sugar, 4 
Gggs, I teaspoonful cornstarch wet with milk, i even cup of Sultana 
raisins, i even teaspoonful of salt. When the sago has soaked for the 
required time, stir it into the heated milk, and bring almost to a boil 
before adding the required crumbs. Pour this on the beaten eggs and 
sugar, beat one minute, and add suet, sago, cornstarch and salt. Butter 
a straight-sided mould, and strew with raisins carefully washed, dried and 
rolled in flour. Put in the batter carefully, a little at a time, not to wash 
the raisins to the top. Steam two hours. Dip in cold water and turn 
out on a hot platter. 

Chocolate Pudding. 

Two eggs, I cup granulated sugar, i cup sweet milk, 2 cups flour, 
2 teaspoonfuls baking powder, i tablespoonful melted butter, one-half 
square baker's chocolate. Steam two hours. 

Chocolate Pudding No. 2, Beautiful Dessert. 

Five small tablespoonfuls corn starch, 4 small tablespoonfuls sugar, 
4 small tablespoonfuls chocolate, i quart milk. Cook and pour in mould 
and set on ice. 

To Make Custard. 

One quart milk, 5 eggs, leaving out whites of two, 2 tablespoonfuls 
of sugar. Put chocolate mould on platter and pour custard around. 
Beat whites of 2 eggs to a stiff froth, add 2 tablespoonfuls pulverized 
Qugar, and put in kisses over all and serve. 



PUDDINGS AND DUMPLINGS. 27: 

Cake with Sauce. 

Any kind of cake is nice sliced with a rich, hot pudding sauce turnec^ 
over it. Cake with raisins in served in this manner is a very good ana 
wholesome substitute for plum pudding, which is a decidedly indigestible 
dainty. Stale cakes may also be served in this manner. 

Blackberry Pudding, 

One pint of blackberries boiled tender in i pint of water, i cupful 
sugar, 4 level tablespoonfuls corn starch. Rub the corn starch smooth 
in a little water, salt slightly and stir smoothly into the boiling fruit. 
Flavor to taste. Serve cold, with cream and sugar if desired. If 
moulded in small, deep cups, each one turned out in a saucer and cream 
poured around it, the pudding will have a very ornamental appearance. 
Cinnamon or vanilla are perhaps the best for flavor. 

Cherry and Berry Puddings, 

These are all delicious, and made in precisely the same manner as 
blackberry pudding. The fruit may be sweetened to the taste before 
stirring in the batter. 

Peach, Pear and Apple Pudding. 

One quart of milk, 4 eggs, i cup of sugar, slices of stale bread, 
buttered. 

Fruit marmalade — peach is the best if you have it, but apple, pear 
or raspberry will do if you have not. Scald the milk and pour it on the 
eggs, which should have been beaten light with the sugar. Return to 
the farina kettle and cook five minutes, but not until the custard thickens. 
Cut the bread an inch thick, pare off the crust, butter on both sides, and 
cover the bottom of a pudding dish with slices fitted in neatly. Spread 
the marmalade thickly on this layer, and wet with the boiling custard, 
waiting to see it absorbed before putting another layer above it. Pro- 
ceed in this order until all the materials are used up. Fit a plate, or 
other lid, on the bake-dish and let the whole stand for half an hour, -to 
absorb the custard before it goes into the oven. Bake covered until the 
pudding is heated through, then brown nicely. Eat cold with cream. 
This excellent pudding may be made more elegant by whipping the 
whites of three eggs to a meringue with a tablespoonful of powdered 
sugar, and spreading it over the top after it begins to brown. Shut the 
oven door until the meringue is faintly colored. 



2 72 PUDDINGS AND DUMPLINGS. 

Corn starch Pudding, 

One pint sweet milk, whites of 3 eggs, 2 tablespoonfuls corn starch, 

3 of sugar, and a little salt. Put the milk in a pan or small bucket, set 
in a kettle of hot water on the stove, and when it reaches the boiling 
point add the sugar, then the starch dissolved in a little cold milk, and 
lastly the whites of eggs whipped to a stiff froth ; beat it, and let cook a 
few minutes, then pour into teacups, filling about half full, and set in a 
cool place. For sauce, make a boiled custard as follows : Bring to 
boiling point i pint of milk, add 3 tablespoons sugar, then the beaten 
j^olks thinned by adding i tablespoon milk, stirring all the time till it 
thickens ; flavor with 2 teaspoonfuls lemon or 2 of vanilla, and set to 
cool. In serving, put one of the moulds in a sauce dish for each person, 
and pour over it some of the boiled custard. Or the pudding may be 
made in one large mould. 

To make a chocolate pudding, flavor the above pudding with 
vanilla, remove two-thirds of it, and add half a cake of chocolate 
softened, mashed, and dissolved in a little milk. Put a layer of half the 
white pudding into the mould, then the chocolate, then the rest of the 
white ; or two layers of chocolate may be used with a white between ; 01 
the center may be cocoa (made by adding half a cocoanut grated fine), and 
the outside chocolate ; or pineapple chopped fine (if first cooked in a 
little water, the latter makes a nice dressing), or strawberries may be 
used. 

Corn Starch Pudding with Custard, {Delicious?^ 

One quart of milk. Take i pint when boiling, add 2 tablespoonfuls 
of corn starch wet smoothly with a little cold milk or water, i table- 
spoonful white sugar, flavor with lemon, and let boil up two or three 
times. Then stir in the whipped whites of 2 eggs ; remove and let cool. 
Make a custard of the remaining pint of milk and the yolks of the 2 
eggs. Cook it in a pail set in a kettle of boiling water. Sweeten to the 
taste and flavor same as the corn starch. When both are cold pour the 
custard over the pudding and serve. 

The same pudding is delicious with one-half bowlful of whipped 
cream poured over and around it. Leave the pudding plain and flavor 
the cream with vanilla. When using the whipped cream make up the 
whole quart of milk, the entire 2 eggs and twice the quantity of corn 
starch given, in the pudding itselL 



PUDDINGS AND DUMPLINGS. 



Whipped cream alone served with cake makes a dainty dessert. 
The corn starch pudding may be poured in small cups that have been 
previously dipped in cold water, and allowed to cool. Arrange these in 
a shallow dish, pouring the custard or cream around them. 

All boiled corn starch puddings may be moulded in cups and served 
with any sauce or fruit desired. Jellies of various kinds are nice ; also 
plum, currant or peach marmalade. 

Raisin Pudding, Good, 

One cup sweet milk, i cup butte? or chopped suet, i cup raisins, i 
cup molasses, 3 cups flour, 2 teaspoons ground cinnamon, i teaspoon 
cloves, I teaspoon cream tartar, 2 teaspoons soda. 

Prune Pudding. 

Wash one pound prunes, soak over night in water enough to cover 
them; cook in the same water until very soft; take out the stones and 
rub through the colander; heat again and when very thick add half a 
box of gelatine first soaked in a little water, a small tea cup of sugar; 
take from the stove, add the well beaten whites of from four to five 
eggs; serve cold with cream. 

Suet Pudding. 

One cup chopped suet (fine), 2 cups white or brown sugar, i cup 
molasses, i cup sweet milk, 2 teaspoonfuls soda, I Qgg, 3 cups flour, I 
cup chopped raisins, add cinnamon and cloves. 

Minute Pudding. 

One quart of milk, about a pint and a half of flour. Butter the 
saucepan and put In the milk; when it boils, stir in the flour, lightly; let 
it cook well. It should be of the consistence of thick corn mush. 
Serve immediately with rich cream, sweetened to taste, and flavored with 
grated nutmeg. A couple of eggs can be added if desired just before 
taking up. 

Carrot Pudding. 

One pound grated carrots, three-fourths of chopped suet, half 

pound each raisins and currants, four tablespoons sugar, eight of flour, 

and spices to suit taste. Boil four hours, place in the oven twenty min» 

utes. and serve with wine sauce. 
18 



2 74 PUDDINGS A ND D UMPLINGS. 

Rice Dumplings. 

One pound of rice, i dozen tart apples, 2 quarts of water, sugar and 
cinnamon. Wash the rice through several cold waters, then boil gently 
in the water for thirty minutes ; drain in a colander. Pare the apples 
and take out the cores. Fill the spaces from which the cores were taken 
with sugar and cinnamon. Then cover the apples all over with a thick 
coating of the boiled rice. Tie each dumpling tightly in a dumpling 
cloth, and put them in a pot of cold water. Bring the water quickly to 
a boil, and boil forty minutes. When done, untie the cloth, turn the 
dumplings out carefully on a large plate. Serve with hard or cream 
sauce. 

Apple Dumplings, No. /. 

One quart of flour, 2 heaping teaspoonfuls of baking powder, i 
large tablespoonful of butter or lard, i teaspoonful of salt, one-half pint 
of milk. Pare the apples and take out the cores with a corer. Put the 
pot over the fire with just enough water to half cover the dumplings ; 
or, if you are going to steam them, which is much the better way, have 
steamer over the pot, which should be half full of boiling water. Now 
put the flour into a bowl, and rub into it the butter or lard, then add 
the salt and baking powder, mix well, and moisten with the milk, 
using more or less, as the flour requires to make a soft dough ; that 
is, a dough that will roll out nicely without being sticky. Take the 
dough out on a baking board, roll it out about a half-inch in thickness; 
now cut out the dumplings or the covering for the apples with a large 
round cutter, about the size of a common saucer ; put i apple in the 
center of each piece, fill the space from which the core was taken with 
sugar, and a little cinnamon if you like, and carefully work the dough 
over the apple. If you boil them, tie each one in a floured cloth, or put 
them into netted dumpling bags, plunge them immediately into the 
boiling water, and boil thirty minutes. If you steam, place them on a 
dinner plate a little smaller than the steamer, stand the plate in the 
steamer, and steam forty minutes. Serve on the plate on which they 
were steamed. Serve hot, with hard sauce or sweetened cream. 

Apple Dumplings, No. 2. 

Ten good-sized potatoes, one-half teaspoonful of salt, one-half cup 
of milk, I tablespoonful of butter. Pare and boil the potatoes ; when 



PUDDINGS AND DUMPLINGS. 275 



done, drain off every drop of water, and stand them on the back part of 
the fire to dry, then mash and beat them until light; add the salt, butter 
and milk, and beat again; add gradually sufificient flour to make a dough 
that will roll out without sticking to the board. Now take the dough 
and knead it lightly, roll out about a half-inch in thickness, and finish 
same as apple dumplings, No. i. These dumplings must be served as 
soon as done. They can wait, after they are ready to cook, for a half 
hour or more, then put them on to cook just forty minutes before you 
are ready to serve them. 

These dumplings are delicious baked and served with vanilla sauce, 

T^cb Baked Apple Pudding, 

Half pound the pulp of apples, half pound loaf sugar, six ounces 
butter, the rind of one lemon, six eggs, puff paste. Peel, core and cut the 
apples as for sauce; put them into a stewpan with only just sufficient 
water to prevent them from burning, and let them stew until reduced to 
a pulp. Weigh the pulp, and to every half pound add sifted sugar, 
grated lemon-rind, and six well-beaten eggs. Beat these ingredients 
well together; then melt the butter, stir it to the other things, put a bor- 
der of puff paste round the dish, and bake for rather more than half an 
hour. 

Apple Cobbler. 

Fill an earthen pudding dish two-thirds full of tart, juicy apples, 
peeled, quartered and cored, and the quarters cut in two. Put in a cup 
of water, and sprinkle with sugar. Cover with a paste of rich cream 
biscuit dough, twice as thick as pie paste. Gash it and bake nearly one 
hour. Serve either warm or cold, and from the dish in which it is baked 
Peach cobblers are made similarly. 




76 DAINTY DISHES FOR DESSERTS 



DAINTY DISHES FOR DESSERTS. 

These are light, pleasant dishes for summer, and especially recom- 
mended as desserts to follow very heavy dinners. They are far more 
healthful than pastry — that is, if pastry can be regarded in any healthful 
light at all. 

When floating island or custard, through neglect or by accident, has 
been cooked too long and curdles, take a bowl full at a time and beat, 
with patent Qgg beater, and you will never know it has been curdled. 

Plain Boiled Custard. 

Boil I pint of new milk ; thicken with i tablespoonful flour, rubbed 
smooth with a little cold milk kept back for the purpose. Let cool 
partly, add i ^gg well beaten, sweeten to taste ; set on the fire again and 
heat until it thickens, stirring constantly; do not let it boil. Flavor 
with lemon, almond or vanilla. Stick cinnamon or broken nutmeg may 
be boiled in the milk and removed before the thickening is added. 

Boiled Custard. 

Four eggs, i quart sweet milk, 3 tablespoonfuls sugar, flavor (see 
above). Three or four peach leaves boiled in the milk before the eggs 
are added, is a very delicate flavor. Cool the milk before adding the 
eggs. Boil in a double boiler or a tin pail set in a kettle of boiling 
water, stirring constantly. If wished richer, 5 or 6 eggs may be used to 
I quart of milk. 

Baked Custard. 

One quart of milk, a pinch of salt, 4 eggs, sweeten and flavor to 
taste. Boil the milk ; when cool add the beaten eggs, salt and flavoring. 
Bake in a pudding dish. Take especial care not to cook too much or it 



DAINTY DISHES FOR DESSERTS. '^Tj 

will whey. To test, sink a spoon in the middle ; if the eggs are hard 
and no whey rises to the surface it is done. Serve cold. If wished 
richer, 5 or 6 eggs may be used to a quart of milk. If wished very nice 
this custard may be baked in a pudding dish lined with rich puff paste. 

Cup Custards. 

Make the custard as above. Butter some custard cups and fill 
nearly full ; set them in a dripping pan and fill it nearly to the top of the 
cups with boiling water ; set in a hot oven for one-half hour. Serve the 
cups on a custard stand or throw a handsome napkin over a large dish 
or tray and arrange the cups on it. Serve with ripe fruit and sugar or 
with preserves, jelly or marmalade. Cup custards may be set in a 
steamer and steamed. 

%now Custard. 

Dissolve a package of gelatine in pint boiling water, and let cool, 
then add one and one-third cups sugar and juice of i lemon, Beat whites 
of 3 eggs to stiff froth and whip gelatine into them slowly. Pour into 
moulds to set. Let stand four or five hours and turn into a dish and 
cover with a custard made of the yolks and two-thirds cup of sugar. 

[Moonshine, 

Beat the whites of six eggs in a broad plate to a very stiff froth', 
then add, gradually, six tablespoonfuls of powdered sugar, beaten for 
not less than thirty minutes, and then beat in, after being cut in tiny 
pieces; one-hal^ cup of preserved peaches, pine-apple or you can use a 
spoon of jelly. In serving, pour all on a platter and serve with whipped 
cream flavored. 

Moonshine Is especially nice for a dessert on a hot day m 
summer. 

To be served like ice cream, and to be eaten ice cold with ^ake. 

Lemon Custard. 

Three eggs, i tablespoonful butter, 2 tablespoonfuls corn starcn, 
three-quarters cupful of sugar, 2 cupfuls of water, i large lemon. Beat 
the yolks of the eggs, the butter and sugar together. Mix the corn 
starch with a little of the water. Stir all together and cook as for boiled 
custard. Remove from the stove and stir the beaten whites in lightly. 
The eggs may be beaten together if there is any haste. Pour in a large 



2 78 DAINTY DISHES FOR DESSERTS. 

pudding mould to cool, or in cups, and turn out. It may be served with 
sweet cream and sugar, or alone. 

Orange Custard. 

Make same as lemon custard substituting i orange. 

Bird's Nest Custard. 

Peel and core enough nice tart apples to fill a pudding dish ; fill the 
openings with sugar ; pour over all a little water and cook until tender. 
Make a custard sufficient to cover the apples in the dish in the pro- 
portion of 2 eggs to a pint of milk. Sweeten to taste, and flavor with 
nutmeg. Bake till the custard sets. 

Cream Custards. 

One pint of sweet cream, mixed with i pint of milk, 3 tablespoonfuls 
of sugar, 4 well beaten eggs. Flavor with nutmeg, lemon, rose or vanilla. 
Bake in cups, setting them in a pan of boiling water. It can be baked 
in one large dish. 

Tapioca Custard. 

Four tablespoonfuls of tapioca, soaked over night in i pint of cold 
water ; in the morning add i quart of milk. Put over the fire and let 
boil up. Then stir in the 3 ^gg yolks and i cupful sugar. Salt and 
flavor. Turn into a dish and frost with the whites of the eggs beaten 
stiff with a tablespoonful of sugar. Serve cold. 

Farina Custard. 

Mix a tablespoonful of sea moss farina with a little cold milk ; then 
add I quart of pure milk and one-half teacupful of powdered sugar. 
Heat slowly in an enameled saucepan. Boil fifteen minutes, stirring 
briskly. Flavor to taste, and pour in a pudding dish. Then make a 
custard of the yolks of 4 eggs and the whites of 2, well beaten together, 

3 tablespoonfuls of sugar and i quart of sweet milk. Cook the custard 
and pour, when both are cold, over the farina. Whip the whites of 2 
eggs to a stiff froth with 1 tablespoonful of sugar, and pour over the 
custard. A beautiful dish. 

Mottled Custard. 

Beat the yolks of 6 eggs and stir into i quart of boiling milk. 
When thickened, stir in the whites of the eggs beaten to a stiff froth 



DAINTY DISHES FOR DESSERTS. 279 

with 3 tablespoonfuls of powdered sugar. Flavor with rose or lemon, 
and continue stirring until the custard becomes thick and lumpy. Serve 
in custard cups, or otherwise. 

Charlotte Russe, Plain. 

One cupful thick whipped cream, i cupful rich sweet milk, i ounce 
gelatine, i cupful pulverized sugar, 3 whites of eggs, well beaten, flavor 
with vanilla or almond extract. Dissolve the sugar and gelatine in the 
milk, stirring continually. Keep hot, but do not let boil; pour into a 
dish set in ice water. When nearly cold enough to harden pour in half 
the cream and beat ten minutes. Whip the 3 &g^ whites and stir in, 
beating five minutes longer. Flavor. Fill the dish or mould with slices 
of sponge cake or lady fingers ; pour in the prepared cream. Beat the 
remaining half cupful of cream and spread over the top. Cool on ice, if 
convenient. If in a mould it will turn out nicely. This may be made 
without cream, but is not as rich. In this case the whites of 2 more 
eggs must be sweetened, whipped stiff, flavored and spread over the top; 
grated cocoanut sprinkled over this will be an improvement, and 
spoonfuls of jelly dotted over all beautify what is at once a plain, 
dehcious, economical and ornamental dish. 

Charlotte Russe, Extra. 

Have a glass dish ready, lined with slices of sponge cake or lady 
cake. Dissolve one-third box of gelatine in one-half pint of rich sweet 
cream ; place the saucepan in a vessel of hot water — not boiling — and 
stir until it is dissolved. Sweeten this with one-half cupful of white 
sugar. Put one and one-half pints of rich cream in a large bowl. 
Flavor with vanilla or orange extract, or both. Set the bowl in a pan 
of ice water or snow. When well chilled whip thoroughly with an ^gg 
beater. Add, if wished, the well beaten whites of 2 eggs and whip 
again ; they will give the cream a little more consistence and make it a 
little richer. Pour the dissolved gelatine and milk into a broad, shallow 
dish, stirring all the time to prevent lumps. When it is nearly cold stir 
the whipped cream in slowly ; pour it into the dish containing the cake, 
and set away to cool, on ice if possible ; one-half pint of cream may be 
reserved, whipped to a froth, and spread over the top. The cream may 
be whipped while the gelatine is cooling. 



28o DAINTY DISHES FOR DESSERTS. 

Apple Charlotte. 

Pare, core, and slice 1 2 tart apples. Stew soft, sweeten well, and if 
not smooth enough rub through a colander. Set over the fire and stir in 
the yolks of 3 eggs. As soon as thoroughly hot (it must not boil) turn 
into a bowl. When cool whip in the beaten whites of the eggs mixed' 
with I tablespoonful of white sugar. Line glass dish with sliced sponge 
cake or lady fingers ; pile the apple within it ; set on ice until wanted. 
The top may be covered with macaroons neatly fitted. 

Banana Charlotte. 

Line the sides of a quart mould with sliced sponge cake, and the 
bottom with sliced bananas, two layers deep. Fill the mould with stiff 
whipped cream. Set aside on ice until wanted. Remove carefully from 
the mould and serve. The filling may be Bavarian cream if liked. 

Fruit Charlotte. 

Place in a glass dish a layer of sliced sponge cake or any delicate 
plain cake. Dip each slice in sweet cream or rich milk. Make a boiled 
custard in the proportion of i quart of milk, 4 yolks of eggs and three- 
fourths cupful of sugar ; flavor to taste. Put a layer of ripe strawberries, 
raspberries, blackberries or sliced peaches well sugared, and alternate 
with cake until the dish is filled. When the custard is cold pour over 
the whole. Beat the whites of the eggs to a stiff froth ; sweeten, flavor 
and heap over the top. 

Chocolate Meringue. 

Dissolve 2 tablespoonfuls of corn starch in i tablespoonful of milk 
or water. Grate 2 tablespoonfuls of chocolate into a saucepan and add 
to it I pint of milk ; stir until perfectly smooth. (An earthen dish is 
nice for such preparations unless cooked in double boiler : they are not 
so apt to burn as in tin). When it is scalding hot pour in the corn 
starch and stir until it thickens ; then add the yolks of 2 eggs beaten 
with 2 tablespoonfuls of sugar, and stir until well thickened. .Let cook 
a minute, flavor with i teaspoonful vanilla, and pour in a glass dish. 
Just before serving, when it has cooled perfectly, cover it with a 
meringue made of the whites of eggs beaten stiff with 2 tablespoonfuls 
of white sugar and a few drops of vanilla. This may be made with i 
e:gg, but is not quite as rich. 



DAINTY DISHES FOR DESSERTS. 281 



Ivory Blanc-Mange. 

Soak I ounce of gelatine for ten minutes in a little cold milk and 
pour over the gelatine, and stir it constantly until it is all dissolved; it 
may be placed in the dish and set on top of a boiling teakettle for a 
few minutes; remove it and add a small cupful of sugar and two table- 
spoonfuls of sherry wine. Strain into moulds. 

Cberry Tapioca. 

One and one-half pounds of sour cherries, i cup of tapioca, sugar 
to taste. Wash the tapioca through several waters, then cover with 
cold water, and soak over night. In the morning, put it on the fire with 
I pint of boiling water, simmer slowly until the tapioca is perfectly clear. 

Stone the cherries, stir them into the boiling tapioca, sweeten to 
taste. Take from the fire, turn into the dish in which they are to be 
served, and stand away to cool. Serve very cold, with sugar and 
cream. This will serve eight persons. 

Orange Tapioca. 

One cup of tapioca, i dozen sour oranges, sugar to taste. Make 
and serve the same as cherry tapioca. 

Peach Tapioca, 

One cup of tapioca, i quart can or a quarter-peck of stewed peaches, 
sugar to taste. Make and serve the same as cherry tapioca. 

Raspberry Tapioca, 

One cup of tapioca, i quart of raspberries, sugar to taste. Make 
and serve the same as cherry tapioca. 

Strawberry Tapioca. 

One cup of tapioca, i quart of strawberries, sugar to taste. Make 
and serve the same as cherry tapioca. 

Quaking Custard. 

One-half box of gelatine, 5 eggs, i teaspoonful vanilla, one and one- 
half pints of milk, one-half cup of sugar, one-fourth cup of powdered 
sugar. Cover the gelatine with cold water and soak a half hour. Put 
the milk on to boil. Beat the yolks of the eggs and the half cup of sugar 
together until light, then stir into the boiling milk ; add the gelatine^ 



282 DAINTY DISHES FOR DESSERTS. 

and stir over the fire for a minute to thicken. Take from the fire, add 
the vanilla, pour in a mould, and stand away to harden. When ready- 
to serve, beat the whites to a foam, then add gradually the powdered 
sugar, beating all the while. After all the sugar is added, beat until 
it will stand alone. Turn the pudding carefully from the mould, heap 
the whites around it, and serve. This will serve eight persons. 



BLANC MANGE. 

Rules used in the cooking of custards will be found applicable to 
the preparation of blanc mange, 

Blanc mange is made of a great variety of materials, such as arrow- 
root, gelatine, farina, corn starch, etc., and may be served with cream, or 
various sauces, preserves, or diluted fruit jellies. Whipped cream is a 
very delicious accompaniment. Boiled custard is preferred as sauce by 
many. Cream and sugar with plum jelly is extra nice. Plum jelly is 
always nice for blanc mange or corn starch. 

Moulds of various kinds are used. One of the most ornamental is 
a grooved cake tin with a tube in the center. Whipped cream or orna- 
mental froth can be filled in this opening and heaped around the outer 
edge. Moulds where gelatine is used should be dipped in hot water 
before using and not wiped, that the contents may turn out easily. For 
corn starch this is not necessary. 

Ornamental Froth for Blanc mange or Creams. 

Beat the whites of 4 eggs to a froth with i tablespoonful of sugar. 
Stir in one-half pound of preserved raspberries, strawberries or cran- 
berries. Beat well together and turn around blancmange or creams. 

Tapioca Blanc mange. 

One-half pound tapioca, soaked in i cup of cold water four hours or 
over night. Add i pint of milk, one-quarter cupful sugar, 2 teaspoonfuls 
vanilla or almond extract, a pinch of salt. Heat the milk and stir in the 
soaked tapioca, add sugar and salt, boil slowly fifteen minutes, stirring 
constantly, remove from fire, and beat until nearly cold. Flavor and 
pour into moulds previously dipped in cold water. Turn out and serve 
with sweet cream, boiled custard, or cold cream sauce. 



DAINTY DISHES FOR DESSERTS, 283 

Sago Blanc mange. 

Same as tapioca, substituting sago for tapioca. 

Cornstarch Blanc mange. 

One pint of milk, 2 tablespoonfuls corn starch, 3 tablespoonfuls 
sugar, pinch of salt, flavoring. Boil the milk with the sugar in it, mix 
the corn starch with a little extra cold milk, or water, stir in the boiling 
milk and let cook a minute or two. Remove from the fire and beat in 
the butter to whiten it Pour in moulds to cool. Turn from the moulds 
when cold and serve with sweetened cream. Cold cream sauce or diluted 
fruit jelly. A couple of peach leaves boiled in the milk gives a delicate 
flavor. One egg, beaten separately, may be added if wished. Stir the 
stiffly beaten white in the blanc mange after removing from the fire. If 
the &gg is used omit the butter. 

Farina Blanc mange. 

One quart new milk, one-half spoonful salt, 4 tablespoonfuls farina, 
2 tablespoonfuls sugar. Heat the milk to boiling point in a double 
boiler, or pail set in a kettle of boiling water. Mix the farina with a 
little cold milk or water, stir in, add other ingredients and boil fifteen 
minutes, stirring constantly. Pour into moulds wet in cold water. 
Serve with any desired accompaniment. 

Cream Fruit Blanc mange. 

One quart of raspberries, strawberries or blackberries, one-half 
package Cox's gelatine, soaked one hour in one-half cupful water, i 
large cupful white sugar, i pint sweet cream ; rich milk will do, one-half 
cupful boiling water. Crush the berries to extract the juice, and stir into 
this the soaTced gelatine and the sugar. Pour in the one-half cupful 
boiling water, stir thoroughly, strain, and mix with it the pint of cream ; 
turn in a mould ; set in a cool place, on ice if possible, to form. Take 
from the mould and serve plain, or with whipped sweet cream ; or use a 
grooved cake tin with a tube for a mould, and fill the opening left by the 
tube with the cream, or pass around with it cold boiled justard in a 
glass pitcher. Cold cream sauce or sweetened cream may also be used. 

Quince Blanc mange. 

One ounce isinglass dissolved in i pint juice of quinces; add 8 
tablespoons sugar; stir over the fire twenty-five or thirty minutes ; skim 4 



284 bAlNTY DISHES FOR DBSSEKt^. 

pour the jelly over one-half pint good cream, stirring till cool; pour into 
mould wet with cold water. 

Rice ^lane-Mange, 

One-quarter pound of ground rice, 3 ounces of loaf sugar, i ounce 
of fresh butter, i quart of milk, flavoring of lemon peel, essence of 
almond or vanilla, or laurel leaves. Mix the rice to a smooth batter 
with about one-half pint of milk, and the remainder put into a saucepan, 
with the sugar, butter, and whichever of the above flavorings may be 
preferred; bring the milk to the boiling point, quickly stir in the rice, 
and let it boll for about ten minutes, or until it comes easily away from 
the saucepan, keeping it well stirred the whole time. Grease a mould 
with pure salad oil; pour in the rice, and let it get perfectly set, when it 
should turn out quite easily; garnish it with jam, or pour round a 
compote of any kind of fruit, just before it is sent to the table. This 
blanc-mange Is better for being made the day before it is wanted, as it 
then has time to become firm. If laurel leaves are used for flavoring, 
steep three of them in the milk and take them out before the rice is 
added; about eight drops of essence of almonds, or from twelve to 
sixteen drops of essence of vanilla, would be required to flavor the above 
proportion of milk, 

CREAMS. 

Raspbetfy Cream. 

One pint red raspberries, one-half package of gelatine soaked in one 
half cupful cold water, i cupful powdered sugar dissolved in i cupful 
boiling water, i pint whipped cream; whites of 4 eggs, To this 
add the soaked gelatine, stir, and set aside to cool. Beat the whites of 
the eggs stiff, and when the jelly is growing firm whip this into the 
frothed whites. Stir in the berries and turn into any mould, plain or 
fancy. Turn out on an ornamental glass plate and heap the freshly 
whipped cream about it. 

Stfawberry Cream. 

Make in the same manner as raspberry cream given above. 



DAmtr DISi'SS FOR DESSERTS. 26^ 



IVinter Snow Oeam. 

Sweeten i pint of cream very sweet; flavor with lemon or vanilla. 
Let stand till very cold. When ready for dessert beat new fallen snow 
into the cream until it is stiff enough to stand alone. Serve immediately. 
Very rich milk ma}^ be used as a substitute, but is not as nice. 

Swiss Cream. 

One quarter pound of macaroons or six small sponge cakes, one 
pint of cream, 5 ounces of lump sugfar, 2 lablespoonfuls of arrowroot, 
the rind of one lemon, the juice of half a lemon, 3 tablespoonfuls of milk. 
Lay the macaroons or sponge cakes in a glass dish, and pour over them 
as much sherry as will cover them, or sufficient to cover them well. Put 
the cream into a lined saucepan, with sugar and lemon-rind, and let it 
remain by the side of the fire until the cream is well flavored, when take 
out the lemon-rind. Mix the arrowroot smoothly with the cold milk; 
add this to the cream, and let it boil gently for about three minutes, 
keeping it well stirred. Take it off the fire, stir till nearly cold, when 
add the lemon juice, and pour the whole over the cakes. Garnish the 
cream with strips of angelica, or candied citron cut thin, or bright 
colored jelly or preserve. This cream is exceedingly delicious, flavored 
with vanilla instead of lemon; when this flavoring is used, the sherry 
may be omitted, and the mixture poured over the dry cakes, 

Italian Cream, 

Take i quart of cream, i pint of milk svv^eetened very sweet, and 
highly seasoned with sherry wine and vanilla; beat it with a whip dasher, 
and remove the froth as it rises, until it is all converted into froth. Have 
ready one box of Cox's sparkling gelatine dissolved in a little warm 
water, set the frothed cream into a tub of ice; pour the gelatine into it, 
and stir constantly until it thickens, then pour into moulds, and set in a 
cool place. 

Whipped Cream. 

Mix I pint of cream with 9 tablespoons of fine sugar and i gill of 
wine in a large bowl; whip these with the cream dasher, and as the froth 
rises, skim into the dish in which it is to be served. Fill the dish full 
%o> tha top, and ornament with kisses or macaroons- 



t,H6 DAINTY DISHES FOR. DESSERTS. 

Chocolate Bavarian Cream. 

One pint of milk, i pint of cream, one-half cup of sugar, one-half 
box of gelatine, 2 ounces of chocolate, i teaspoonful of vanilla, one-half 
cup of water. Cover the gelatine with the water, and let soak half an 
hour. Whip the cream, grate the chocolate, put the milk on to boil ; 
when boiling, add the chocolate and gelatine, stir until dissolved. 
Take from the fire, add the sugar and vanilla, then turn into a tin basin 
to cool ; stir continually until it begins to thicken, then add the whipped 
cream. Stir carefully until thoroughly mixed, then turn into a mould to 
harden. Served with whipped cream around the base. 

American Cream. 

One-half box of gelatine, one and one-half pints of milk, i cup of 
sugar, juice and rind of i lemon. Cover the gelatine with a half cup of 
cold water, and soak a half hour. Put the milk on to boil in a farina 
boiler, add the gelatine to it, stir until dissolved, strain, take from the 
fire, and stand aside to cool. When cold, add the sugar and lemon, stir 
well, turn into a mould, and stand away to harden. Serve with cream 
or vanilla sauce. This will serve eight persons. 

Fried Cream. 

One pint of milk, yolks of 3 eggs, one-quarter of a nutmeg, grated, 
I tablespoonful of corn starch, one-half cup of sugar, i teaspoonful of 
vanilla, 4 tablespoonfuls of flour. Put the milk on to boil in a farina 
boiler, moisten the flour and corn starch in a little cold milk, then add it 
to the boiling milk. Stir and boil five minutes. Now add the sugar, 
nutmeg, and the yolks of 3 eggs well beaten. Let cook i minute ; take 
from fire and add flavoring. Turn into a square mould, and stand in a 
cold place for four or five hours. Then sprinkle some bread crumbs on 
a baking board, turn the cream out on them, and cut it into squares. 
Dip them first in beaten ^g^, then in crumbs, and fry in boiling fat. 
Serve with powdered sugar sifted over. 

Hamburg Cream. 

Five eggs, 2 lemons, one-half pound of sifted sugar. Beat the yolks 
with the juice and grated rind of the lemons, also the sugar ; put it on 
the fire, and let it come to a boil, then add hastily the whites of the eggs 
beaten stiff. Stir all well together ; take immediately off the fire and 



DAINTY DISHES FOR. DESSERTS. 287 

put in glasses. In making this always use a farina boiler. This recipe 
will fill eight glasses. 

Cofee 'Bavarian Cream. 

One-half box gelatine, one-half pint milk, i pint cream, i teaspoon- 
ful vanilla, i cup of sugar, i cup strong boiling coffee. Cover the gel- 
atine with cold water and let soak for a half hour; then pour over it 
the boiling coffee; add the sugar, and stir until it is dissolved; then strain 
into a tin basin; let stand until cool. While it is cooling, whip the cream. 
When cool, add first the milk, and then the whipped cream; stir carefully 
until thoroughly mixed, turn into a mould, and set away to harden, 

Caramel Bavarian cream may be made as above, using i pint of 
milk, 2 tablespoonfuls of caramel, and a gill of sherry instead of the 
coffee. 

Italian Cream: 

One quart of milk, one-half box of gelatine, one-half cup of sugar,, 
4 Ggg^s, I teaspoonful of vanilla, one-half cup cold water. Cover thei 
gelatine with cold water, and soak half an hour. Put the milk on to 
boil in a farina boiler. Beat the yolks of the eggs and sugar together 
until light, then stir them into the boiling milk; stir over the fire a half 
minute; take from the fire, add the gelatine and vanilla, and stand aside 
to cool. When slightly cool, not stiff, add the whites of the eggs beaten 
to a stiff froth, turn into a mould, and stand away in a cool place to 
harden. 

This is sufficient to fill a mould holding one and a half quarts, and 
will serve nine people. 

Snow Pyramids. 

Beat the whites of 6 eggs to a stiff froth. Add i cupful of currant 
or any other jelly, and whip together again. Fill the required number 
of saucers half full of cream, and drop in the center of each one a little 
pyramid of the whipped jelly and eggs. Whipped cream may be used 
instead of liquid cream in the saucers. 

Disb of Snowwhipped Cream: 

To the whites of 3 eggs beaten to a froth, add a pint of cream and 
4 tablespoonfuls of sweet wine, with three of fine white sugar and a 
teaspoonful of extract of lemon or vanilla; whip it to a froth and serve in 



DAINTY DISHES FOR DESSERTS. 



a glass dish; serve jelly or jam with It. Or lay lady-fingers or sliced 
sponge cake in a glass dish, put spoonfuls of jelly or jam over, and heap 
the snow upon it, 

/in Excellent Dessert 

One can or 1 2 large peaches, 2 coffee cups of sugar, i pint of water, 
and the whites of 3 eggs; break the peaches with and stir all the ingre- 
dients together; freeze the whole into form; beat the eggs to a froth. 

Omelet For Dessett, 

Beat 6 eggs light, add a teaspoonful of salt, and 4 or 5 macaroons 
pounded fine; beat them well together; fry as usual; strew plentifully with 
sugar, and serve. 

Lemon Pudding. 

Half pound of sugar, half pound of butter, five eggs, half gill 
brandy, rind and juice of one large lemon; beat well the butter and 
sugar, whisk the eggs, add them to the lemon, grate the peel, line a dish 
with puff paste, and bake in a moderate oven. 



DAINTY DISHES. 

Apple Snow. 

Take perfectly smooth tart apple sauce beaten to a cream, or the 
pulp scraped from baked tart apples and beaten smooth. Sweeten well, 
and to every large cupful add the beaten white of an egg. Beat all 
together thoroughly with an egg beater until it is as light as possible. 
This is nice for dessert with cake, or for tea, or invalids. 

Apple Trifle. 

Twelve apples, sliced ; stew to a pulp, beat fine and sweeten well. 
Add the juice of i lemon, and a part of the grated yellow rind. Beat 
the whites of 4 eggs to a stiff' froth, and whip in with the apples. Th5 
lemon can be omitted. 

Custard. — One and one-half pints of rich milk, i large cupful sugar, 
yolks of 4 eggs. Boil until it thickens When perfectly cold pour ovej 



DAINTY DISHES FOR DESSERTS. 



the apples. They must be stiff to prevent rising m the custard. Lastly, 
whip one-half pint of rich cream perfectly light and lay over all. Can 
be made without the cream. Delicious either way. 

Moulded Apple. , 

Boil I pound of loaf sugar in i pint of water five minutes. Add 2 
pounds of tart apples prepared as for sauce. Let boil until the mixture 
grows thick. Add the grated rind and the juice of i lemon, or flavor 
with lemon extract. Press into moulds that have been dipped in cold 
water, and not wiped. When the moulded apple is turned out ornament 
by sticking blanched almonds over it. Pour whipped cream or soft 
custard around it. Compared with apple trifle, moulded apple will be 
cheaper when eggs are scarce. 

Banana Dessert, 

Slice bananas and pour over them whipped cream, sweetened and 
flavored with vanilla; i tablespoonful of gelatine dissolved in a little 
water and whipped into the cream, gives some consistency. Serve with 
sponge cake. 

Peach Dessert. 

Slice peaches ; leave a few hours in sugar ; scald and allow to cool. 
Make a thick sweet custard and turn over them when both are cold* 
The result will be a delicious dessert. 

Lemon Trifle. 

Juice of 2 lemons and grated peel of one, i pint cream, well sweet- 
ened and whipped stiff, i cup of sherry, a little nutmeg. Let sugar, 
lemon juice and peel lie together two hours before you add wine and 
nutmeg. Strain through double tarlatan, and whip gradually into the 
frothed cream. Serve very soon, heaped in small glasses. 

Angels' Snow. 

One dozen sweet oranges, i cup of sugar, i cocoanut. Pare afld 
grate the cocoanut. Peel and cut the oranges in small pieces, taking 
out all the seeds. Put a layer of the oranges in the bottom of a pretty 
glass dish, sprinkle with sugar, then a layer of cocoanut, then another 
layer of oranges, sugar, and so on, until the dish is full, having tiie last 
layer cocoanut. Let staud one hour, and it is ready to serve, 

19 



290 DAINTY DISHES FOR DESSERTS. 

Apple Charlotte. 

Six large apples, one-half box of gelatine, i pint of cream, sugar tc 
taste. Pare and steam the apples until tender, then press them througii 
a colander and add the sugar. Cover the gelatine with cold water and 
soak a half hour, then add it to the hot apples; stir until dissolved. 
Now pour this into a tin basin, and stand the basin in a pan of ice water, 
and stir continually until the mixture begins to thicken ; then add quickly 
and carefully the cream, whipped. Turn in a fancy pudding mould, and 
stand in a cool place to harden. This will serve eight persons. 

Orange Float 

One quart of water, i cup of sugar, juice and pulp of 2 lemons, 5 
sweet juicy oranges, 4 tablespoonfuls of corn starch. Put the water on 
to boil. Moisten the corn starch with a little cold water, then stir it into 
the boiling water, and cook slowly for ten minutes, stirring constantly. 
Take from the fire, add the sugar, lemon juice and pulp. Cut the 
oranges into small pieces, remove the seeds, pour the boiling corn starch 
over them, and stand away to cool. Serve cold, with sugar and cream. 
This will serve eight persons. 

Floating Island. 

One quart of sweet milk ; boil. Stir in the beaten yolks of 6 eggs, 
% tablespoonfuls of white sugar and flavor with vanilla, lemon, rose or 
almond. Stir until it thickens. Pour into a wide shallow dish. Beat 
the whites of the eggs to a stiff froth, sweetening and flavoring slightly. 
Spread the frothed eggs smoothly over the boiling hot custard (doing it 
in this manner cooks the whites sufficiently without the trouble of setting, 
them over boiling water). Grate loaf sugar over the top, and sprinkle 
grated cocoanut over that. This last is not necessary, but is a great 
improvement. Spoonfuls of jelly or jam may be scattered over the top. 
Set the dish in a pan of ice water and serve cold as possible. This rule 
may be made with 4 eggs to the quart in place of 6, but is not so rich. 
Serve with cake for tea or lunch. 

Cheese Fingers, 

This is a good way to use up scraps of pastry left over from baking 
pies. Cut into strips as long as your middle finger, and twice as wide; 
strew with dry, grated cheese, a little salt, and just a pinch of cayenne; 



DAINTY DISHES FOR DESSEK TS. 



2Q] 



double them lengthwise; pinch the edges together along their length, 
sprinkle more cheese upon them and bake quickly; pile within a napkin 
on a hot dish, and serve at once. 

felly Kisses. 

Kisses to be served for dessert at a large dinner, with other suitable 
confectionery, may be varied in this way: Having made the kisses, put 
them in a moderate oven until the outside is a little hardened; then take 
one off carefully, as before directed; take out the soft inside with the 
handle of a spoon, and put it back with the mixture to make more; then 
lay the shell down. Take another, and prepare it likewise; fill the shells 
with currant jelly, or jam; join two together, cementing them with some 
of the mixture; so continue until you have enough. Make kisses, cocoa- 
nut drops and such like, the day before they are wanted. 

Dessert Puffs. 

Puffs for dessert are delicate and nice; take i pint of milk and 
cream each, the whites of 4 eggs beaten to a stiff froth, i heaping cupful 
of sifted flour, i scant cupful of powdered sugar, add a little grated 
lemon peel, and a little salt; beat these all together till very light, bake 
in gem pans, sift pulverized sugar over them, and eat with sauce flavored 
with lemon. 

Sponge Pudding {The best pudding known). 

One pint sweet milk, one-half cup sugar, one-half cup flour, one-half 
cup butter, 5 eggs. Wet flour with part of milk, then add remainder 
and cook ten minutes; add butter and sugar while hot; when cool add 
yolks of eggs well beaten, then beaten whites and stir thoroughly. Bake 
in two quart basin; set in pan of hot water one-half hour. Serve with 
butter and sugar sauce. 

Jelly Fritters, 

Make a batter of 3 eggs, a pint of milk, a pint bowl of wheat flour 
or more, beat it light; put a tablespoonful of lard or beef fat in a frying 
or omelet pan, add a saltspoonful of salt, making it boiling hot, put in 
the batter by the large spoonful, not too close; v/hen one side is a deli- 
cate brown, turn the other; when done, take them on to a dish with a 
d'oyley over it; put a dessertspoonful of firm jelly or jam on each, and 
serve. A very nice dessert. 



::^2 DAINTY DISHES FOR DESSERTS. 

Macaroons, 

One-half pound of sweet almonds, one-half pound of sifted loaf 
sugar, the whites of 3 eggs, wafer-paper. Blanch, skin, and dry the 
almonds, and pound them well with a little orange-flower water or plain 
water; then add to them the sifted sugar and the whites of the eggs, which 
should be beaten to a stiff froth, and mix all the ingredients well to- 
gether. When the paste looks soft, drop it at equal distances from a 
biscuit syringe on to sheets of wafer-paper; put a strip of almond on the 
top of each; strew some sugar over, and bake the macaroons in rather a 
slow oven, of a light brown color. 

Salted or Roasted Almonds, 

Take i pound of almonds; remove the skins by plunging them in 
some boiling water. Put with them a tablespoonful of melted butter 
and I of salt. Stir them till well mixed, then spread over a baking-pan 
and bake fifteen minutes, or till crisp, stirring often. They must be a 
golden brown when done. They are a fashionable appetizer, and should 
be placed on the table at the beginning of dinner. 

Cream Cheese. 

Take i quart of thick, sour cream; mix i level tablespoonful of salt; 
tie in a piece of muslin and hang in a cool place to drip for three days, 

English Cream Cheese^ 

Take i quart of cream; if not desired very rich add I pint of milk. 
Set the dish in hot water and warm the cream almost to boiling point. 
Remove and add i tablespoonful of rennet; let stand till thick, then 
break slightly with a spoon and tie in a thick cloth, press lightly with a 
»/eight for one-half day, tie in a finer cloth, rub powdered salt over the 
'^loth, and hang up for a day or two. 

Cr/)colate Macaroons, 

Put 3 ounces of plain chocolate in a pan and melt on a slow fire; 
then work it to a thick paste with i pound of powdered sugar and the 
whites of 3 eggs; roll the mixture down to the thickness of about one- 
quarter of an inch; cut it in small, round pieces with a paste cutter, either 
plain or scalloped; butter a pan slightly, and dust it with flour and sugar 
m eqijcil quantities; place in it th^ pieaes pf p^ste or niistur^s ^^4 W^ 
'm ^ j>o| bw| n^l pi^k ©viwk 



DAINTY DISHES FOR DESSERTS. 293 

Dutch Cheese or Cottage Cheese. 

Set a pan of curdled milk on the back of the stove and let heat 
slowly; boiling will toughen the curd. When the curd is separated 
from the whey take off, pour into a bag or piece of muslin and hang on 
a nail to drip until next day. Chop up the ball of cyrd and work 
smooth with salt, pepper and cream or butter to taste. Mix with the 
hands and make into small balls, or press in a dish a*Jd slice off to 
serve. 

Lemon Toast, 

Take the yolks of 6 eggs, beat them well and add 3 cups sweet 
milk; take baker's bread not too stale and cut into slices; dip them into 
the milk and eggs, and lay the slices into a.spider, with sufficient melted 
butter, hot, to fry a nice delicate brown; take the whites of six eggs, and 
beat them to a froth, adding a large cup of white sugar; add the juice of 
2 lemons, heating well, and adding two cups boiling water. Serve over 
the toast as a sauce, and you will find it a very delicious dish. 

Hatter Pudding. 

One quart milk, four eggs, six ounces flour, a little soda and sal:. 
Mix the flour very carefully with a little milk so it will not be lumpy. 
Bake twenty minutes. Serve immediately. 

SHORT-CAKES. 

Strawberry Short-Cake, 

One quart of flour, 3 teaspoonfuls of baking powder, two-thirds 
cupful of butter, milk or water to mix soft. Divide into two or three 
equal parts and roll out according to the size of baking tin. Place each 
layer in the tin ; spread melted butter between them only, putting none 
on the last layer. When baked the layers will separate easily. 

Short cake may be made after any other rule, with sour milk, soda^ 
etc., but baking in layers will be found an improvement. Spread on 
each layer strawberries and sugar, lay on the upper crust and pour over 
all any juice that may be left. This will be improved by serving with 
sweetened cream. Berries of any kind — cherries, sliced peaches or 



2g4 DAINTY DISHES FOR DESSERTS. 



stewed apples, may be served in the same manner. Cut through all the 
layers in serving. Some cooks roll the dough thin and bake in layer 
cake tins. If not very thick several must be used. Unless there is an 
extra amount of shortening in the cake each layer must be buttered 
before covering with the berries. 

Cream Raspbefry Sbort-Cake. 

One pint of rich sour cream, i teaspoonful of soda, pinch of salt, 
flour enough to make a soft dough. Roll to the thickness of an inch 
and a half ; bake, separate and butter ; or, better still, make four layers, 
spreading each one with butter. Bake in a deep tin, layer upon layer. 
Sweeten the berries well between the crusts, covering each layer of fruit 
with whipped sweet cream Cover the top with the whipped cream, and 
dust with powdered sugar. 

Peach Short-Cake. 

Make a plain baking powder crust ; bake in two tins ; butter each 
side well and alternate the layers of crust with sliced and sugared 
peaches. Cover the top crust with a thick dashing of powdered sugar. 
Serve with sweetened cream. 

Cranberry ShorUCake. 

This can be made in the same manner, having the fruit thoroughly 
stewed and sweetened. Spread between the layers of crust thickly. 
Reserve the extra juice to serve as sauce. 

Apple Short-Cake. 

Mix a stiff batter as for biscuit. Put in a deep pie tin with a spoony 
bake separate, butter well, and fill with a thick layer of very nice tart 
apple sauce. Sprinkle with sugar. 

Orange Sbort-Cake. 

One quart of flour, i egg, well beaten, one-half cupful of butter, j 
tablespoonful of sugar, 3 teaspoonfuls of baking powder, milk for a sott 
dough. Roll one-half inch thick, bake in round tins in a quick oven. 

Fillmg. — Roll 3 large oranges and i lemon ; press the juice into a 
bowl. Remove the peel, chop all the pulp fine, and add to the juice^ 
with ! cupful of granulated sugar. 



DAINTY DISHES FOR DESSERTS. 



295 



Sweet Sbori-Cake. 

One cupful of powdered sugar, i tablespoonful of butter, 3 eggs, i 
cupful of flour, sifted with i teaspoonful of baking powder, 3 table- 
spoonfuls of cream. 

Bake in jelly cake tins. When done lay one upon the other, 
sprinkling each with powdered sugar. Cut through the layers as for 
a pie ; serve in saucers with sweetened cream poured over it. 

Lemon Short-Cake, 

Make a rich short cake. Bake in jelly cake tins ; let cool and 
spread with the lemon filling for lemon layer cake. Dust sugar over the 
top and serve. 

felly ShorUCake. 

Can be made in the same way, substituting jelly for lemon butter. 

Epicurean Short-Cake. 

Prepare a short cake as for sweetened short cake. When cold put 
strawberries and sugar between each layer, and over the top. Serve 
with cream and powdered sugar. 




296 



SAUCES FOR PUDDINGS AND DUMPLINGS, 



SAUCES FOR PUDDINGS AND 
DUMPLINGS. 

Wherever wine is found in a rule for sauce, juice of a lemon may 
Kv substituted in some cases ; in others, a glass of rose water or an extra 
yo!k of an egg. 

Creaming butter and sugar for sauces should always be done in an 
earthen dish with a wooden or silver spoon. Tin or iron discolors. 

Sweet cream used as a pudding sauce is one of the most -wholesome, 
as well as most convenient dressings, suitable to almost every pudding, 
nourishing and agreeable to the invalid as well as the epicure. It cannot 
occupy too large a place in the culinary department. It may be served 
plain, or white sugar may be sent round with it. Flavoring is some- 
times used. 

Sour cream, also sweetened and flavored to taste, is used with some 
puddings. Whipped cream, also. 

Simple Sauce. 

One egg beaten thoroughly and stirred into i pint of sweetened 
milk. Flavor with nutmeg. Nice for corn starch pudding, or rice plain 
boiled, or a simple rice pudding. 

Sauce for Plum-Pudding. 

Two cups of sugar; two of butter; one of red currant jelly; juice of 
half a lemon. 

Warm the butter slightly, and stir the sugar to a cream. Divide 
into two parts, whip the lemon juice into one, the jelly into the 
other. ^ Wet a bowl and fill with alternate strata of white and pink 
sauce. Let it cool on the ice, and when hard pass a knife close to the 
§id^8 of the bowl to loosen \%> Send to table on a cold platter. 



SAUCES FOR PUDDINGS AND DUMPLINGS. 297 

Cider Sauce. 

Mix 2 tablespoons butter with an even tablespoon of flour; stir in 
half a pint of brown sugar, and half a gill of boiled cider ; add a gill of 
boiling water, mix well, let it simmer for a few moments ; serve hot. 

Cocoanut Sauce. 

Two tablespoons butter, cup of sugar, tablespoon of flour, milk of i 
cocoanut, with a small piece grated. 

Cream Sauce, 

One teacup powdered white sugar, scant half teacup butter, half 
teacup rich cream ; beat butter and sugar thoroughly, add cream, stir the 
whole into half teacup boiling water, place on stove for a few moments, 
stirring it constantly ; take off, and add flavoring. 

VaniUa Sauce. 

One pint of milk, yolks of 4 eggs, 2 tablespoonfuls of sugar, i tea- 
spoonful of vanilla. Put the milk on to boil in a farina boiler. Beat 
the yolks and the sugar together until light, then add them to the 
boiling milk; stir over the fire for two minutes. Take ofl^, add the 
vanilla, and put away to cool. 

Maple Sauce. 

One-half pound maple sugar cut in bits and dissolved in one-quarter 
cupful boiling water. Set over a good fire to melt quickly. Stir in one- 
half cupful butter, cut in bits. One cupful of maple syrup may be used 
instead of the sugar. Flavor, if liked, with grated nutmeg. Nice for 
dumplings, batter-puddings, etc. 

Dominion Sauce, 

Bring the juice poured from a can of peaches to a boil. Dissolve i 
tablespoonful of corn starch in one-half cupful cold water, add to the 
juice, boil two minutes and stir in i small cupful of sugar. This sauce 
is served with peach batter pudding, and may be used with any odier. 
The juice of preserved fruit makes nice sauce. 

Orange Hard Sauce. 

Select a thin orange, cut the skin into six equal parts, by cutting 
through th« skin at the stem end and parsing the knif^ around tb^ 



S9S SAUCES FOR PUDDINGS AND DUMPLINGS. 

orange to nearly the blossom end ; loosen and turn each piece down and 
remove the orange. Extract juice and mix it with yellow sugar (pre- 
pared by dropping a drop or two of "gold coloring" on white sugar 
while stirring it) till a ball can be formed, which place inside the orange 
peel, and serve. The "gold coloring" may be omitted. Lemon sauce 
may be made in the same way. 

Pineapple Sauce. 

Mix 2 tablespoons butter and 4 heaping tablespoons sugar (some 
add white of an G:gg), flavor with pineapple (or any other flavoring), 
form a pyramid, and with a teaspoon shape it like a pineapple. Or, to 
a grated pineapple add a very little water, simmer until quite tender, 
mix with it, by degrees, half its weight in sugar, boil gently for five 
minutes, and serve. 

Strawberry Sauce. 

Half teacup of butter, one and a half teacups of sugar, and i pint 
of strawberries mashed till juicy. (Canned berries may be substituted 
for fresh ones). Beat the butter and sugar to a cream ; then stir in the 
berries and the beaten white of an eofor. 

Hard Gold Sauce. 

One-half cupful of butter creamed with : cupful brown sugar; 
flavor^ with vanilla. Beat the butter to a cream, and add the sugar. 
Beat thoroughly. Smooth into shape and grate nutmeg thickly over 
the top. Keep cool. The yolk of an egg is a very nice addition beaten 
up with the sauce. 

Hard Silver Sauce. 

One-half cupful butter creamed with i cupful of powdered sugar. 
Beat part of the juice of a lemon with the sauce, or flavor with lemon 
extract. The stifily beaten white of an Qg<g stirred in thoroughly with 
this is an improvement. The whole (igg may be used if not too 
particular as to the whiteness of the sauce. Keep cool. 

Old-Sfyle Sauce. 

Dilute half a cup of currant jelly with a cup of boiling water; stir in 
two tahlespoonfuls of butter, and four of sugar. When it boils, add the 
juice of a l'.;nioii. ;i iltiie: ^a'.t.lrie^^ and an even tf;a-|>oonfu! of corn-starch 
wet with coid water. Boil up again, and set in hot walor untii needed. 



SAUCES FOR PUDDINGS AND DUMPLINGS. 299 

Custard Sauce. 

One pint sweet milk, butter size of a walnut, i well beaten egg, or 
the yolks of 2 eggs, i teaspoonful of vanilla or almond extract. Melt 
the butter in the milk, stirring thoroughly. Let cool. Stir this grad- 
ually into the &gg. Heat over a slow fire until the custard thickens. 
Sweeten to taste. Remove from the fire and stir until the sugar is 
dissolved. Serve with corn starch or blancmange. Very nice poured 
over fresh berries in the absence of cream. 

Sugar Sauce. 

One cup of sugar, one-half cup of butter; stir the whole until very 
light; add sufficient boiling water to make the consistency of thick cream; 
heat over the tea kettle until it melts. Pour over boiling water to 
proper thickness, add grape juice to flavor, or any flavoring that may be 
desired. 

Brandy Sauce. 

Four tablespoonfuls of butter, whites of 2 eggs, i cup of powdered 
sugar, I gill of brandy, i gill of boiling water. Beat the butter to a 
cream, add gradually the sugar, and beat until white and light ; then 
add the whites one at a time, beating all the while. When ready to 
serve, add the brandy and boiling water, stand the bowl in a basin of 
boiling water over the fire, stir until light and creamy, and it is ready 
for use. 

Caramel Sauce. 

One cup of granulated sugar, i cup of water. Put the sugar into 
an iron saucepan, stir with a wooden spoon over a quick fire until the 
sugar melts and turns an amber color, then add the water, let boil two 
minutes, and turn out to cool. 

Peach Sauce. 

Four large, mellow peaches, one-half cup of sugar, one-half cup of 
water, i even tablespoonful of corn starch, i cup of cream, whites of 2 
eggs. Pare and stone the peaches ; put them in a saucepan with the 
water and sugar, stew until tender, then press them through a colander. 
Put the cream on to boil in a farina boiler ; moisten the corn starch in a 
Uttie cold water, and stir into the boiling cream ; stir until it thickens ; 



300 SAUCES FOR PUDDINGS AND DUMPLINGS. 



then beat Into it the peaches and the whites of the eggs beaten to a stiff 
froth. Stand in a cold place until very cold. 

Apricot sauce may be made in the same manner, using canned 
apricots. 

Raspberry Sauce, 

Make the same as strawberry sauce. 

Gooseberry Cream. 

Stew I quart of gooseberries with 2 cupfuls of white sugar. When 
done, strain through a sieve. Make a boiled custard as follows : One 
quart of milk, 3 eggs, sweeten and flavor to taste, and stir the goose- 
berries through this. Serve in a deep glass dish. One-half cupful of 
cream may be whipped and piled over the top if the dish is wished 
especially nice. 

Fruit Creams. 

Take any kind of stiff preserves or jam and put in the bottom of a 
glass dish. Make the snow cream or the Italian cream, and when it is 
nearly cold turn over the fruit. Serve cold. 

Hard Sauce, 

One-fourth cup of butter, i cup of powdered sugar, i teaspoonful 
of vanilla, whites of 2 eggs. Beat the butter to a cream, add gradually 
the sugar, and beat until very light ; add the whites, one at a time, and 
beat all until very light and frothy, then add gradually the flavoring, and 
beat again. Heap it on a small dish, sprinkle lighfly with grated 
nutmeg, and stand away on the ice to harden. 

Vinegar Sauce. 

One tablespoonful of butter rubbed with i tablespoonful of flour, i 
wineglass of vinegar, one-half teacupful of molasses or brown sugar, 
I teacupful of cold water, one-half teacupful of sugar, i grated nutmeg, 
stir until it boils. Serve hot. 

Egg Sauce. 

One cupful of white sugar, one cupful boiling water or milk. 
When melted, stir in 2 well beaten eggs. Flavor with lemon or vanilla. 
Serve immediately. 



SAUCES FOR PUDDINGS AND DUMPLINGS. 



301 



Fruit Sauce, 

One cup of sugar, a pint of raspberries, strawberries cr peaches, a 
tablespoonful of melted butter, and a cupful of water. Boil all tog^ether 
slowh^ removing the scum as soon as it rises; then strain. This is ex- 
cellent served with baked apple dumplings; in fact is good with many 
puddings. 

Lemon Sauce. 

One tablespoonful of corn starch, i tablespoonful of butter, one-half 
cup of sugar, i ^<gg, i pint of boiling water. Put the corn starch, ^g'g, 
butter, and sugar into a bowl and beat them well ; now pour over them 
the boiling water, and stir over a fire until thick ; take from the fire, and 
add the juice and rind of i lemon. Serve in a boat. 

Madeira Sauce. 

One tablespoonful of butter, i tablespoonful of flour, i pint of boil- 
ing water, i teaspoonful of caramel, one-half cup of sugar, i gill of 
Madeira. Put the butter in a saucepan, and stir until slightly brown, 
then add the flour, mix until smooth ; add the water ; stir continually 
until it boils. Add the sugar and caramel, stand it over boiling water 
for fifteen minutes, then add the Madeira, and serve. 

Jelly Sauce. 

One-half cupful of currant jelly, beaten to a smooth batter, i table- 
spoonful of melted butter, 2 tablespoonfuls of powdered sugar, one-half 
teaspoon nutmeg, one-half cup of boiling water. Beat thoroughly. A 
little lemon juice may be added if liked. Serve hot. Exceedingly 

nice. 

Whipped Cream Sauce. 

Whip a pint of thick sweet cream, add the beaten whites of 2 eggs, 
sweeten to taste ; place pudding in center of dish, and surround with 
the saiice ; or pile up in the center and surround with moulded blanc^ 
mange, or fruit puddings. 

Rose Water, [For Cakes and Puddings) 

Gather the leaves of roses while the dew is on them, put them into 

a wide'-TPonth-'sd bottle, and ppvir oyer ?^omg alcohol— let itand tilj r^^d^ 



y!>2 



SAUCES FOR rrOPlXuS .^.V/? BWMFTJNGS, 



Fruit Salad, 



1 



Take 3 oranges, 3 bananas, i pineapple and i quart of strawberrie? 
put a layer of pineapple cut up in small bits in bottom of dish, sprinkl*' 
with sugar, then layer of bananas, then orange, and lastly strawberries, 
taking care to sprinkle sugar over each layer. Delicious. To be eaten 
with cake. 

Jelly Sauce. 

Melt I ounce of sugar and 2 tablespoons grape jelly over the fire 
in a half pint boiling water, and stir into it half a teaspoon corn starch 
dissolved in a half cup cold water; let it come to a boil, and it will be 
ready for use. Any other fruit jelly may be used instead of graj>e. 




ICE CREAMS AND ICES. so3 



ICE CREAMS AND ICES. 

To make good ice cream, use only the oest materials. Avoid 
gelatine, arrowroot, or any other thickening substances. Good, pure 
cream, rfpe fruit, or the best canned* in winter, and granulated sugar, 
make a perfect ice cream. Next, get a good freezer, one working with 
a crank, and double revolving dasher, making a triple motion. 

Fruit and fruit flavorings should be added to the cream after the 
latter is frozen. The best ice cream is made by first scalding the cream 
and dissolving the sugar in it while hot. When raw cream is frozen, the 
flavoring is not so prominent, and the cream has a frozen, snowy taste, 
and is never perfectly smooth and velvety. Cheaper ice creams are 
usually made in this way, as they swell to double their original bulk. 

Before turning the mixture into the freezing can, see that the dasher 
is right side up, and the can properly adjusted ; then pour in the mixture, 
put on the cover, fasten the crank, and give it a turn to see that it is all 
right Pound the ice fine in a coarse bag, and get the salt, which should 
be coarse or rock. A four quart freezer will requre ten pounds of ice 
and two quarts of salt. Now put in a layer of ice about three inches 
deep, then a layer of salt one inch deep, and continue this to the top of 
the can. Now turn the crank slowly and steadily until it goes pretty 
hard. If properly packed, it will take twenty to twenty-five minutes to 
freeze. It is not well to freeze too quickly. Water ices require a longer 
time than ice creams. When frozen, remove the crank, wipe the lid of 
the can, and take it off, being careful not to allow any salt to fall into 
the can; remove the dasher, and scrape it off; take a large wooden 
spatula or mush stick, and scrape the cream from the sides of the can, 
and beat and work steadily for ten minutes ; this makes the cream smooth. 
Now put the lid on the can, put a cork in the hole where the dasher was 



^04 ICE CREAMS AND ICES. 

taken out, drain off the water from the tub, repack with salt and ice, 
cover the tub with a piece of carpet, and stand away in a cold place for 
one or two hours to ripen. When the cream is fresh, in tasting, you 
taste each ingredient separately, but after standing one or two hours 
they blend and form a pleasant whole. This is called ripening. When 
ready to serve, dip the can quickly in cold water and wipe it, then turn 
the cream out on a dish. If you wish to serve the cream in forms, after 
you are done working it with a wooden spatula, fill the mould or form 
with the cream, press it down with a spoon, being careful to fill every 
part of the mould. Bind the edge of the mould with a piece of letter 
paper, put on the lid, and press it down. Dip a strip of muslin in melted 
butter, and cover the joint. Pack the mould in salt and ice for one or 
two hours until wanted. If you have no freezer, an impromptu one may 
be made by using a tin pail for the can and a bucket or cask for the tub. 
In this case it will have to be stirred occasionally, while freezing, with a 
wooden spoon or flat stick, replacing the lid of the kettle after each 
stirring, and give the pail a rotary motion in the ice. 
To freeze puddings, follow the same directions. 

Lemon Ice Cream. 

Two quarts thick cream, i pound white sugar, 3 lemons, juice and 
grated rind. Mix together, beat well, let stand half an hour. Beat 
again, pour into the freezer and freeze after the first rule given at 
beginning of this department. Freeze twice if not smooth at the first 
freezing. 

Chocolate Ice Cream. 

One gallon fresh milk, 4 eggs, well beaten, 2 pounds brown sugar, 
two-thirds cupful grated chocolate. Heat i pint of milk and dissolve 
the chocolate in this. Mix all together and freeze after second method 
given at beginning of chapter. Flavor, if wished, with i tablespoonful 
vanilla added at the last moment. 

Chocolate Ice Cream, No. 2. 

One quart cream, i cupful of brown sugar, 2 tablespoon fuls grated 
chocolate, i pint of milk. Heat the pint of milk and dissolve the 
chocolate in this. Beat the cream to a froth, stir in the milk and sugar. 
Flavor with vanilla. Freeze after the first method. Let it remain after 
the last packing for two hours. 



ICE CREAMS AND ICES, 305 

yaniUa Ice Cream. 

One quart of cream, i vanilla bean or 2 tablespoonfuls of the extract, 
one-half pound of sugar. Put the sugar, half the cream, and the bean 
split in halves on to boil in a farina boiler ; stir constantly for ten minutes. 
Take from the fire, take out the bean, and with a blunt knife scrape out 
the seeds and the soft part from the inside of the bean, being careful not 
to waste one drop. Mix the seeds thoroughly with the cream, and stand 
away to cool. When cold, add the remaining cream, and freeze. Finish 
as in preceding recipe. This will serve six people. ■ 

Strawberry Ice Cream, 

One quart of strawberries, one-half pint cream, i pint sug'ar, one-half 
pint of milk. Mash the berries and sugar together ; add cream and 
milk, rub through a fine strainer into the freezer. 

Fruit Ice Cream, 

Fruit ice creams of all kinds can be made in the above manner. 
Crush all the small fruits with the sugar, being guided as to the amount 
of sugar by the acidity of the fruit. If large fruits are used, such as 
pears, pineapples, peaches, apples, etc., grate them. Mix with the sugar, 
and proceed as for strawberry ice cream. 

Coffee Ice Cream. 

One quart of cream, one-half pound of pulverized sugar, 4 ounces of 
Mocha or 3 ounces of Java. Have the coffee ground coarsely; put it in 
a farina boiler with i pint of the cream and steep for ten minutes, then 
strain it through a fine muslin, pressing it hard to get all the strength. 
Add the sugar, stir until it is dissolved, add the remaining pint of cream, 
cool, and freeze. Remove the dasher, repack, cover, and stand away for 
two hours to ripen. This will serve six persons. 

Banana Ice Cream, 

Six large red or 8 lady fingers, i quart of cream, one-half pound of 
sugar. Pare and mash the bananas. Put i pint of the cream on to boil 
\n a farina boiler ; when hot add the sugar, stir until dissolved, and stand 
aside to cool. Beat and stir the bananas to a smooth paste, add them 
to the cream and sugar ; then add the remaining pint of cream, and turn 
into the freezer and freeze. This will serve eight persons. 
20 



3o6 IGE CREAMS AND ICES. 

Apricot Ice Cream. 

One quart of cream, three-quarters pound of sugar, i quart of 
apricots or i pint can. Put half the cream on to boil in a farina boiler ; 
when hot, add the sugar, and stir until dissolved. Take from the fire, 
add the remaining half of the cream ; and when cold, freeze. Pare and 
mash the apricots, and stir them quickly into the frozen cream. Turn 
the crank rapidly for five minutes, then remove the dasher, repack the 
tub, cover, and stand away two hours to ripen. This will serve six 
persons. 

Peach Ice Cream. 

Make precisely the same as apricot, using large, mellow peaches in 
the place of the apricots. 

Pineapple Ice Cream, 

One quart of cream, i pound of sugar, i large, ripe pineapple or i 
pint can, juice of i lemon. Put i pint of cream in a farina boiler with 
half the sugar, stir until the sugar is dissolved, take from the fire, and 
stand aside to cool. Pare the pineapple, take out the eyes, cut open 
and take out the core ; then grate the flesh, mix it with the rest of the 
sugar, stir until the sugar is dissolved. Add the remaining pint of cream 
to the sweetened cream, and freeze. Add the lemon juice to the pine- 
apple and stir into the frozen cream, beat thoroughly, and finish as in 
preceding recipes. 

If canned pineapple is used, add the lemon juice to it, and simply 
stir the whole into the cream when cold, and freeze. This will serve 
eight people. 

Cocoanut Ice Cream. 

One quart of cream, i pint of milk, 3 eggs, i cupful and a half of 
sugar and i of prepared cocoanut, the rind and juice of a lemon. Beat 
together the eggs and grated lemon rind, and put with the milk in the 
double boiler. Stir until the mixture begins to thicken. Add the 
cocoanut and put away to cool. When cool, add the sugar, lemon juice 
and cream. Freeze. 

Tutti Frutti Ice Cream. 

Take 2 quarts of the richest cream, and add to it i pound of 
pulverized sugar, and 4 whole eggs. Mix well together; place on the 



ICE CREAMS AND ICES, 



307 



fire, stirring constantly, and just bring to boiling point ; now remove 
immediately and continue to stir until nearly cold ; flavor with a table- 
spoonful of extract of vanilla ; place in freezer, and when ;;half frozen, 
mix thoroughly into it i pound of preserved peaches, apricots, gages, 
cherries, pineapples, etc.; all of these fruits are to be cut up into small 
pieces, and mixed well with the frozen cream. If you desire to mould 
this ice, sprinkle it with a little carmine, dissolved in a teaspoonful of 
water, with 2 drops of spirits of ammonia ; mix in this color so that it 
will be streaky, or in veins like marble. 

Iced Cake, 

Make a plain cup cake, and bake it in a deep, square mould. The 
cake should be at least seven inches thick when done. Make a frozen 
custard. When ready to serve, cut off the top of the cake, and take out 
the center, leaving a bottom and wall about one inch thick. Fill this 
space with the frozen custard ; now put the top back ; if it is high in the 
center, cut the elevation off, and take the bottom of the cake for the top> 
Serve vith vanilla sauce poured around it. 




3^8 



CAKES. 



CAKES, 




CAKE MAKING AN ART. 

This branch of cooking above all others, demands care and it is 
invariably true that a good cake maker is a success, at whatever branch 
of cooking she undertakes. This is generally due to the fact that she 
has learned that what is worth doing at all, is worth doing well. 

Best materials should always be used, and all ingredients should be 
prepared before commencing to mix any of them. Flour should be 
sifted, and thoroughly mixed with cream of tartar or baking powder ; 
sugar should be rolled and sifted ; eggs fresh from the ice box or cellar, 
as they beat up much lighter and quicker when cold ; they should be 
well beaten, whites and yolks separately, the yolks to a thick cream, the 



CAKES. 309 



whites to a stiff froth; butter should be heated until it becomes 
moderately soft, but under no circumstances allow it to melt; care in this 
is necessary, or cakes will be heavy ; spices should be ground, currants 
stemmed, washed, dried and then examined, that no stones or grit 
remain. Raisins, currants and all fruit must be thoroughly dry before 
adding to other ingredients, or cakes are liable to be heavy. One of the 
secrets in making a good cake, is in putting it together. With years of 
experience I have found that the following rule is by far the most 
reliable. 

An unfailing rule in putting cake together is the following: 
Always stir the butter and sugar to a cream, then add the beaten yolks, 
then the milk, the flavoring, then the beaten whites, and lastly the flour. 
If fruit is to be used, measure and dredge with a little sifted flour, stir 
in gradually and thoroughly. 

Pour in well buttered cake pans. Care should be taken that little 
or no cold air enters the oven while the cake is baking ; occasionally 
however, it is necessary to see that the cake is baking properly. The 
oven should be an even, moderate heat, not too cold or too hot ; much 
depends on this for success. In order to test the heat throw a tea- 
spoonful of flour in the bottom of the oven ; if the flour takes fire, the 
temperature is too high and the oven must be allowed to cool a little. 
When the oven is of the proper temperature, the flour will slightly- 
brown after standing a few seconds. 

If the cake should bake too fast or seem inclined to brown too 
rapidly lay carefully, so that it does not touch the cake, a thick brown 
paper or a sheet of writing paper well buttered, over the top. A thick 
brown paper may also be folded and placed under the tin to prevent the 
bottom and sides of the cake from burning. Another good way to test 
the heat of the oven is to put a teaspoonful or so of the batter in a 
patty tin or on a greased paper. If it bakes evenly without burning 
around the sides, it is safe to put the whole cake in. This is also a 
good way to test the cake. If too solid, add a few teaspoonfuls of milk. 
If too soft it will fall in the middle, add a tablespoonful or a little ^ver 
of flour. The following are a few simple suggestions which, if adhered 
to, will materially aid one in becoming a successful cake maker. 

I. Only best butter should be used, and if too salty it should be 
rinsed two or three times with clear water and the salt worked out. 



3IO CAKES. 



2. Old or packed eggs are to be avoided as much as poor butter. 
Good eggs and good butter are most essential. 

Break the eggs in a dish separately, that by mistake a poor one may 
not spoil the whole lot. 

Yolks of eggs, when not used in the cake, may be utilized in 
various ways. 

3. Sugar is to be used as follows: Powdered or pulverized sugar 
for Delicate Cake, Angel's Food, White Sponge Cake, etc. Coffee 
sugar for layer cakes, White Fruit Cake, Pound Cake and other rich 
cakes. Coffee Cake, Fruit Cake, and other dark cakes require brown 
sugar. Granulated should never be used if possible to avoid it, as it does 
not dissolve well, and either goes to the bottom or rises to the top. 

4. When a recipe calls for a teaspoonful of baking powder, you 
can always use in its place i teaspoonful of cream of tartar, and a half- 
teaspoonful of soda. Sift the cream of tartar in the flour; dissolve the 
soda in a tablespoonful of boiling water, and add it to the cake before 
the whites of the eggs. 

5. When sour milk is called for in the recipe, use only soda. 
Cakes made with molasses burn much more easily than those made with 
sugar. 

6. To I quart of flour use i teaspoonful of soda and 2 teaspoonfuls 
of cream tartar ; or to i quart of flour two and one-half teaspoonfuls of 
baking powder. 

One cup of flour means a level cupful of unsifted floun 

7. Never stir cake after the butter and sugar are creamed, but beat 
it down from the bottom, up, and over; this laps air into the cake 
batter, and produces little air cells, which causes the dough to puff and 
swell when it comes in contact with the heat while cooking. 

8. When making cakes, especially sponge cake, the flour should 
be added by degrees, stirred very slowly and lightly, for if stirred hard 
and fast it will make it porous and tough. 

9. Cake batter should be beaten with a wooden spoon. A very 
large quantity is better beaten with the hand, especially in the winter. 

Measure the flour after sifting, unless the recipe says otherwise. 

10. A loaf cake baked in a tube pan bakes more evenly. If you 
are where you cannot secure a tube pan you can improvise one by 
greasing a baking powder can and placing in the center. 



CAKES. 311 

11. If a cake pan is too shallow for holding the quantity of cake 
to be baked, for fear of its being so light as to rise above the pan, that 
can be remedied by thoroughly greasing a piece of thick letter paper 
with butter. Fit it around the sides of the buttered tin, allowing it to 
reach an inch or more above the top. If the oven heat is moderate, the 
butter will preserve the paper from burning. 

1 2. Lard is better to grease cake pans, for the salt in butter causes 
the cake to stick. After rubbing the pans with lard, sprinkle with flour, 
shaking off the surplus, 

13. Cake tins should be warmed gently before putting in the 
butter, 

14. Shake and jar a tin with the cake batter in before putting in 
the oven. This expels the air bubbles, and renders it less liable to fall. 
It is always advisable to line your cake pans with buttered paper. Cakes 
in which molasses is used, require a thicker paper or a double lining. 
In baking layer cakes, grease the pan first and then dust wif;h flour 
as for pies. 

15. Never move a cake in the oven until the center is thoroughly 
set. 

Do not put anything in the oven while a cake is baking, or it will 
surely fall. 

Use judgment about the thickness of the batter, as flour differs in 
thickening qualities. When the cake rises in the center, and cracks 
open, and remains that way, you may be sure you have used too much 
flour. 

16. To ascertain when the cake is done, run a broom straw into 
the middle of it ; if it comes out clean, and smooth the cake will do to 
take out 

1 7. Wine, where given in any recipe, may be substituted with sour 
milk, or may have a wine glass of rose water, the juice of a lemon, an 
extra yolk of an &gg, or a few more spices substituted. 

18. Cakes should be kept in tight cake cans, or earthen jars, in a 
cool, dry place. 

19. Cookies, jumbles, ginger snaps, etc., require a quick oven; if 
they become moist or soft by keeping, put again into the oven a few 
min^jtes. 

20. To remove a cake from a tin after it is baked, so that it will 



3 1 2 CAKES. 

not crack, break or fall, first butter the tin well all around the sides and 
bottom, and line the tin with paper, as before mentioned. When the 
cake is baked, let remain in the tin until it is cold; then set it in the 
oven a minute, or just long enough to warm the tin through. Remove 
it from the oven; turn it upside down on your hand, tap the edge of the 
tin on the table and it will slip out with ease, leaving it whole. 

Less shortening and more flour than the recipes call for must be 
used in the mountains. To boil or steam more time must be allowed, 
as water boils at a lower temperature. In fact, in very high altitudes 
food cannot be cooked at all, either by steaming or boiling. 

Frosting and Icing, 

In making icing, use only the soundest of eggs. Have the eggs 
cold and your bowl or platter cold in which the whites are beaten. In 
making icing, use the proportion of the white of i ^'g^t i small cup of 
powdered sugar. Break the eggs, beat a little, then throw a small hand- 
ful of sugar on them; beat again, then add sugar until it is all used up. 
This gives a smooth, tender frosting, and one that will dry quick. 

Frosting put on the layers while warm will be sure to adhere. Use 
-a broad knife dipped in cold water to spread the icing. 

Cover the top of the cake with two coats, set the first dry or nearly so, 
then add the second. If the frosting gets too dry or stiff before the last 
coat is needed, it can be thinned with a little water to make it work 
smoothly. 

One teaspoonful of lemon juice added to' the icing gives it a good 
flavor, and will prevent its crumbling. 

Set the cake in a cool oven with the door open, to dry, or in a 
draught in an open window. 

The flavors mostly in favor are vanilla, lemon, almond, raspberry^ 
strawberry, chocolate and orange. If you wish to ornament with figures 
or flowers, make up rather more icing, keep about one-third out until that 
on the cake is dried. 

what you keep out to ornament with may be tinted blue with indigo, 
pink with strawberry, yellow with the grated rind of an orange strained 
through a cloth, brown with chocolate, and purple with strawberry and 
indigo. Currant and cranberry juices also color a delicate pink. 



CAK£:S. 313 

Qtiick Frosting, 

Beat the white of i Qgg to a stiff frosting, and to this add slowly 
pulverized sugar until it is as thick as it can be. Spread on the cake 
with a knife dipped in water. You can double this recipe if necessary. 

Boiled Frosting. 

Boil I cup granulated sugar with one-quarter cup water, till it 
threads from the spoon. Beat white of i &gg to stiff froth. Remove 
syrup from stove, allow it to cool a little, then add the froth, and stir 
constantly till well mixed. Flavor to suit the taste — vanilla, lemon juice 
or rose water. Fiuit can also be added; i cup of seedless raisins 
chopped and stirred in is most excellent. This frosting must be used 
at once. 

Frosting without Eggs, Boiled. 

An excellent frosting may be made without eggs which will keep 
longer, and cr.t more easily, causing no breaking or crumbling, and is 
very economical. 

Take i cup granulated sugar and one-fourth of a cup of water, 
place on the fire, let boil without stirring until it threads from a spoon; 
remove from the fire and add flavoring. Spread on the cake at once. 
It is soft and has the appearance of icing. 

Caramel Icing, 

Take half pound brown sugar, scant quarter cup of chocolate, half 
cup milk, butter size of an Qgg, 2 teaspoons vanilla; mix thoroughly and 
cook as syrup until stiff enough to spread. 

Eggless Frosting, Quick. 

One cup of powdered or confectioners* sugar, moistened with as 
little cold water as can be used to make a smooth paste of the right con- 
sistency for spreading. 

Sugar Icing. 

Beat the whites of 2 small eggs to a high froth; then add to them 
quarter of a pound of white sugar, ground fine like flour; flavor with 
lemon extract, or vanilla; beat it until it is light and very white, but not 
quite so stiff as kiss mixture; the longer it is beaten the more firm it 
will become. No more sugar must be added to make it so. Beat the 
frosting until it may be spread smoothly on the cake. This quantity 



314 CAKES. 



will ice quite a large cake over the top and sides. For ornamenting 
the cake, the icing may be tinged any color preferred. For pink, use a 
few drops of strawberry preserves; for yellow a pinch of saffron, dis- 
solved; for green, the juice of some chopped spinach. Whichever is 
chosen, let the coloring be first mixed with a little colorless spirit, and 
then stirred into the white icing until the tint is deep enough. 

Almond Icing. 

Whites of 3 eggs, whipped to a standing froth, three-quarters pound 
of powdered sugar, one-half pound of sweet almonds, blanched by pour- 
ing over boiling water and removing the skin, then pounded in a mortar 
to a paste. When beaten fine and smooth, work gradually into the 
icing; flavor with lemon juice and rose water. This frosting is delicious. 
Dry in the open air. 

Tutti Frutti Frosting. 

Prepare in the same manner as almond icing, adding instead of the 
pounded almonds i ounce of almonds chopped, one-half cup of seedless 
raisins and citron sliced thin. Particularly nice for sponge, delicate or 
white cake. Delicious, used as filling for some nice layer cake. 

Whipped Cream. 

Churns to whip cream cost but little, and are very useful. By 
placing this in a bowl of cream you can bring the cream to a strong froth 
in five minutes. Very rich or very poor cream will not whip well; when 
too rich, it turns to butter; when too poor, it will not froth. If you have 
thick, rich cream, add a little milk. Cream should always be cold; in 
fact, it should come right off the ice. Dover ^g^ beater can be used if 
one does not have a regular cream whipper. 

fo Make king for all Occasions. 

Beat the whites of two small eggs to a high froth; then add to them 
quarter of a pound of white sugar, ground fine like flour; flavor with 
lemon extract, or vanilla; beat it until it is light and very. white, but not 
quite so stiff as kiss mixture; the longer it Is beaten the more firm it will 
become. No more sugar must be added to make it so. Beat the 
frosting until it may be spread smoothly on the cake. This quantity 
will ice quite a large cake over the top and sides. 



CA.KMS. %iK 



Gelatine Frosting without Eggs, 

Dissolve I teaspoonful of gelatine in 6 teaspoonfuls of boiling 
water. Strain and stir in i cup of powdered sugar. Flavor to suit. 

Maple Syfup Frosting. 

^ ^- " ' ;aten to a froth; over this pour i cup of 

y- 

late grated, two-thirds cup of sugar, one- 
I it threads from a spoon. Spread at once 
easant flavor is desired use but little choco- 

ar boiled in i cup of water until it threads, 
til creamy, then stir chocolate in. 



3AF CAKES. 



r, beaten to a cream ; 3 pounds of sugar, 
1 the hand until light ; one-half pint of rose- 
and 4 pounds of flour sifted with one-half 
aspoonful of cream tartar; one-half pound 
s ; 2 nutmegs, grated ; one-fourth ounce of 
ce ; one-half ounce of cinnamon ; 3 pounds 
hopped ; 2 pounds of currants ; i pound of 
^ ruit with flour and add last of all. This 

our medium sized loaves of cake. Bake 
i will serve fifty or more persons. 

Beat I pound of butter to a cream with a tablespoonful of rose 
water; then add i pound of fine white sugar, 10 eggs, beaten very light, 
and a pound and a quarter of sifted flour ; beat the cake well together ; 
then add one-half pound of shelled almoods, blanched, and beaten to a 
paste; butter tin round basins, line them with white paper; bake one 
hour in a quick oven. 



314 CAKES. 



will ice quite a large cake over the top and sides. For ornamenting 
the cake, the icing may be tinged any color preferred. For pink, use a 
few drops of strawberry preserves; for yellow a pinch of saffron, dis- 
solved; for green, the juice of some chopped spinach. Whichever is 
chosen, let the coloring be first mixed with a little colorless spirit, and 
then stirred into the white icing until the ^ ' 

Almond Icing. 

Whites of 3 eggs, whipped to a stand; 
of powdered sugar, one-half pound of swe 
ing over boiling water and removing the s 
to a paste. When beaten fine and smc 
icing; flavor with lemon juice and rose wat 
Dry in the open air. 

Tutti Frutti Frosting. 

Prepare in the same manner as almon 
pounded almonds i ounce of almonds cho 
raisins and citron sliced thin. Particular 
white cake. Delicious, used as filling for ; 

Whipped Cream, 

Churns to whip cream cost but litt 
placing this in a bowl of cream you can bri 
in five minutes. Very rich or very poor ci 
too rich, it turns to butter; when too poor, 
thick, rich cream, add a little milk. Cre; 
fact, it should come right off the ice. Do 
one does not have a regular cream whippe 

To Make Icing for all Occasions, 

Beat the whites of two small eggs to a -x^^xx wv^un, mcii duu to tncm 
quarter of a pound of white sugar, ground fine like flour; flavor with 
lemon extract, or vanilla; beat it until it is light and very. white, but not 
quite so stiff as kiss mixture; the longer it Is beaten the more firm it will 
become. No more sugar must be added to make it so. Beat the 
frosting until it may be spread smoothly on the cake. This quantity 
will ice quite a large cake over the top and sides. 



CAKMS. ^ J t 



Gelatine Frosting without Eggs, 

Dissolve I teaspoonful of gelatine in 6 teaspoonfuls of boiling 
water. Strain and stir in i cup of powdered sugar. Flavor to suit. 

Maple Syfup Frosting. 

One white of an &gg beaten to a froth; over this pour i cup of 
thick maple syrup, stir briskly. 

Chocolate king. 

One-half cake of chocolate grated, two-thirds cup of sugar, one- 
half cup of milk; boiled until it threads from a spoon. Spread at once 
upon the cake. If only a pleasant flavor is desired use but little choco- 
late. 

Chocolate Cream Frosting, 

One cup granulated sugar boiled in i cup of water until it threads. 
Let cool slightly and beat until creamy, then stir chocolate in. 

LOAF CAKES. 

Wedding Fruit Cake. 

Three pounds of butter, beaten to a cream ; 3 pounds of sugar, 
added to this and beaten with the hand until light ; one-half pint of rose- 
water ; 24 eggs well beaten, and 4 pounds of flour sifted with one-half 
teaspoonful of soda and i teaspoonful of cream tartar ; one-half pound 
of blanched chopped almonds ; 2 nutmegs, grated ; one-fourth ounce of 
cloves ; one-half ounce of mace ; one-half ounce of cinnamon ; 3 pounds 
of raisins ; i pound of figs, chopped ; 2 pounds of currants ; i pound of 
citron, sliced. Dredge the fruit with flour and add last of all. This 
recipe will make three or four medium sized loaves of cake. Bake 
slowly four hours. This cake will serve fifty or more persons. 

Empress Cake, 

Beat I pound of butter to a cream with a tablespoonful of rose 
water ; then add i pound of fine white sugar, 10 eggs, beaten very tight, 
and a pound and a quarter of sifted flour ; beat the cake well together ; 
then add one-half pound of shelled almonds, blanched, and beaten to a 
paste ; butter tin round basins, line them with white paper ; bake one 
hour in a quick oven. 



3i6 CAKES. 



White Fruit Cake. 

One pound sugar, i of flour, half pound butter, whites of 12 eggs, 
2 teaspoonfuls baking powder sifted thoroughly with the flour; i pound 
each of seeded raisins, figs, and blanched almonds, and one-quarter of a 
pound of citron, all chopped fine. Mix all thoroughly before adding the 
fruit; add a teaspoonful of lemon extract. Sift baking powder in the 
flour, then sift again before adding it to the other ingredients. Sift a 
little flour over the fruit before stirring it in. Bake slowly two hours. 
A cup of grated cocoanut is a nice addition to this cake. 

Fruit Cake {Superior*) 

One and one-half pounds of butter, i pound of white sugar, three- 
fourths pound of brown sugar, 20 eggs well beaten, 4 pounds raisins 
seeded and chopped, English currants, thoroughly cleaned, 5 pounds, 
citron shaved fine 2 pounds, sifted flour 2 pounds, 2 nutmegs, and an 
equal quantity of mace, i gill of brandy. Cut the butter in pieces and 
put it where it will soften; then stir it to a cream, add the sugar and 
work till white; next beat the yolks of the eggs and add them to the 
sugar and butter; have the whites beaten to a stiff froth and add them 
to the mixture, then the spices and flour, and last of all the fruit except 
the citron, which is to be put in in about three layers, one an inch from 
the bottom, one an inch from the top, and one between; smooth the top 
of the cake. Bake slowly three or four hours; do not let it scorch. It 
is a good plan to line your bake tin with clean writing paper, then grease 
again and fill. This prevents Its scorching. 

Plain Cream Fruit Cake, 

Two cupfuls brown sugar, i cupful sour cream (thick), three-quarters 
cupful currants, i teaspoonful soda dissolved in the cream, 3 cupfuls 
flour, three-quarters cupful raisins, i &gg. 

Imperial Cake, 

One pound of flour, one-half pound of butter, three-quarters of a 
pound of sugar, 4 eggs, one-half pound of currants, well washed and 
dredged, one-half teaspoonful of soda dissolved in hot water, one-half 



C^KES. 317 



lemon, grated rind and juice, i teaspoonful of cinnamon. Drop from a 
spoon upon well buttered paper, lining a baking-pan. Bake immediately 
in hot oven. 

Plum Cake. 

Make a cake of 2 cups of butter, 2 cups of molasses, i cup of sweet 
milk, 2 eggs well beaten, i teaspoonful of powdered saleratus, dissolved 
with a little hot water, i teaspoonful of ground mace or nutmeg, i tea- 
spoonful of ground allspice, a tablespoonful of cinnamon, and a gill of 
brandy ; stir in flour to make a batter as stiff as may be stirred easily 
with a spoon ; beat it well until it is light, then add 2 pounds of raisins, 
stoned and cut in two, 2 pounds of currants, picked, washed and dried, 
and one-half pound of citron, cut in slips. Bake in a quick oven. This 
is a fine, rich cake, easily made, and not expensive. If kept in a cool 
tight place, a tin cake box is the best, this cake will keep a long time 
before getting stale. 

Raised Fruit Cake. 

Two cups bread sponge, three-quarters cupful butter, i cupful 
aiolasses, i teaspoonful each of cinnamon and allspice, 2 eggs, half cupful 
sugar, half teaspoonful soda, half teaspoonful cloves, i cupful of chopped 
fruit, raisins, or raisins and currants, stewed in molasses. Add flour to 
make stiff. 

Fine Fruit Cake. 

Stir to a cream i pound each of brown sugar and butter, and the 
whites and yolks of 10 eggs beaten to a froth separately, 2 wine glasses 
of brandy, i of wine; mix or sift thoroughly i pound of flour with 2 
teaspoonfuls of baking powder, and when ready for "baking add 2 pounds 
of seeded raisins, 2 of currants, i of citron, one-fourth of a pound 
almonds blanched, i teaspoonful each of mace and cinnamon. 

Coffee Fruit Cake. 

One cup of butter, i cup of brown sugar, 2 pounds of raisinSj^ one- 
quarter pound of citron, i large teaspoonful of cloves, i large teaspoonful 
of allspice, i ^gg, half pint of warm black coffee, i cup of molasses, 3 
cups of flour, three-quarters pound of currants, 3 large teaspoonfuls of 
cinnamon, i large teaspoonful of grated nutmeg, i teaspoonful of baking 
soda. Prepare and make the same as fruit cake, No. i. 



3i8 



CAKES. 



Washington Fruit Cake. 

Two cupfuls of butter, 3 cupfuls of very brown sugar, 4 cupfuls of 
browned flour, 5 eggs well beaten, i cupful of sweet milk, i teaspoonful 
of soda, 2 teasponfuls cream tartar. Mix as usual, and stir in at the last, 
half pound currants, washed and dried, half pound raisins, seeded, i 
pound of dates, seeded and chopped, i teaspoonful of ground cinnamon, 
I of nutmeg. Bake slowly and steadily until done. If any of the fruit 
is omitted, add a little more flour. 

Molasses Fruit Cake. 

One cup of New Orleans molasses; 2 tablespoonfuls of butter, melted; 
I cup of boiling water; i teaspoon of soda or saleratus; 3 cups of flour; 
I tablespoonful of ginger; i teaspoonful of cinnamon and i of cloves. 
Dissolve the soda or saleratus in a tablespoonful of boiling water, and 
add it to the molasses, then add the melted butter, boiling water, gin- 
ger, flour, I cup of raisins and i cup of currants and add. Lastly, add 
the flour. Beat until smooth, and bake in a moderate oven about thirty 
minutes. 

Fruit Cake. 

Ten eggs, i pound of sugar, i pound of butter, one and one-half 
pounds of currants, one and one-half pounds of raisins, three-quarters 
pound of citron, i pound of flour, i nutmeg, i teaspoonful of allspice, 
half teaspoonful of cloves, i teaspoonful of cinnamon, half teaspoonful 
of mace, juice and rind of i orange, juice and rind of i lemon. Beat 
the eggs all together until very light. Beat the butter to a cream, add 
the sugar, beat again ; add the eggs, then the flour and spices, and give 
the whole a good, vigorous beating. Stem and seed the raisins ; clean, 
wash and dry the currants ; cut the citron into shreds , mix the fruit, and 
flour it well, then add it to the cake ; add the juice and rind of the 
orange and the lemon ; stir all well together. Line 2 round cake pans 
with greased paper, pour in the mixture, and bake in a very moderate 
oven four hours. This will make two four-pound cakes. If you use 
liquor, add, before the fruit, i gill of brandy. 

Rich Bride Cake. 

Take 4 pounds of sifted flour, 4 pounds of sweet, fresh but»:»r, 
beaten to a cream, and 2 pounds of white, powdered sugar ; take 6 eggs 



CAKES. 319 

for each pound of flour, an ounce of ground mace or nutmegs, and a 
tablespoonful of lemon extract or orange-flower water. This must be 
well beaten to be a complete success. 

Sponge Cake. 

One cupful of sugar, i cupful of flour sifted with i teaspocnful bak- 
ing powder, 3 eggs, the whites and yolks beaten separately, the sugar 
and yolks beaten together. Add the flour, then the whites beaten to a 
froth. Last of all, 2 tablespoonfuls of cold water. Flavor to suit the 
taste, and add a pinch of salt. 

Ice-Cteam Cake. 

Make good sponge cake, bake half an inch thick in jelly-pans, and 
let them get perfectly cold ; beat a pint thickest sweet cream until it 
looks like ice-cream, sweeten and flavor with vanilla; chop a pound 
blanched almonds, stir into cream, and put between each layer. 

Sponge Cake. {Excellent.) 

Six eggs, weight of the eggs In sugar, half the weight of the eggs 
in flour, juice and rind of i lemon. After weighing the sugar and flour, 
separate the eggs. Beat the yolks and sugar together until very light. 
Now add the juice and rind of the lemon, and half the flour. Beat the 
whites to a very stiff froth, add half of them to the cake, then the 
remaining half of the flour, and then the remaining half of the whites j 
stir lightly, and pour into a greased cake pan. Bake in a quick oven 
forty-five minutes. 

Old-Fashioned Sponge Cake. 

One pound sugar, one of flour, ten eggs. Stir yolks of eggs and 
sugar until perfectly light; beat whites of eggs and add them with the 
flour after beating together lightly; flavor with lemon. Three teaspoons 
baking powder in the flour will add to its lightness, but it never fails 
without. Bake in a moderate oven, in shallow bread pans. Too much 
flour spoils it. 

Velvet Sponge Cake. 

Two eggs beaten light, beat in i cupful of granulated or powdered 
stigar, one-half cupful of sifted flour, next one-half cupful of flour sifted 
with I teaspoonful of baking powder, and lastly, one- half (scant) cupful 



w 



^20 CAKJi, S. 



of boiling water very gradually. Have the tin buttered. Fill and bake 
immediately in a well heated oven. The batter will seem very thin, but 
the cake is excellent. By the use of i more ^^^ any layer cake may be 
made better than with butter. For this save two of the whites out for 
frosting, using the other ^g% and the two yolks for the cake. Bake in 
layer cake tins. Whip the whites stiff, and stir in sugar. Spread 
between each layer and over the top. 

For cocoanut cake sprinkle cocoanut over the frosting between the 
layers and thickly over the top layer. For chocolate, grate one-half tea- 
cupful of Baker's chocolate and stir in the frosting and use as before. 

Wlilk Sponge Cake. 

Two eggs, I cupful of sugar, i cupful of sweet milk, 2 even tea- 
spoonfuls of baking powder, 2 cupfuls of flour, a pinch of salt, i tea- 
spoonful of lemon or vanilla extract, add a spoonful of butter if desired. 
Beat the eggs two minutes, then the eggs and sugar five minutes, and 
add the other ingredients. 

IVhite sponge Cake. 

Whites of 6 eggs, i cup flour, i cup sugar, i teaspoonful baking 
powder; juice and rind of i lemon. Bake in a quick oven forty-five 
minutes. 

To Make SmaU Sponge Cakes, 

The weight of five eggs in flour, the weight of eight In pounded 
1 Daf sugar; flavor to taste. Let the flour be perfectly dry, and the sugar 
\fell pounded and sifted. Separate the whites from the yolks of the 
eggs, and beat the latter up with the sugar; then whisk the whites until 
they become rather stiff, and mix them with the yolks, but do not stir 
them more than is just necessary to mingle the ingredients well together. 
Dredge in the flour by degrees, add the flavoring; butter the tins well, 
pour in the batter, sift a little sugar over the cakes, and bake them in 
rather a quick oven, but do not allow them to take too much color, as 
they should be rather pale. Remove them from the tins before they 
get cold, and turn them on their faces, where let them remain until 
quite cold, when store them away in a closed tin canister or wide- 
mouthed glass btstUe. 



CAA'ES. 321 



without them, sweet almonds have Httle or no taste, though they add to 
the richness of the cake. 

Use 2 heaping teaspoonfuls of baking powder in the flour. 

Angel Food. 

Whites of II eggs, i teaspoonful of flavoring, one and one-half cups 
of granulated sugar, i cup of sifted flour, i teaspoonful of cream of 
tartar. Put the cream of tartar into the sifted flour, and sift it five 
times. Sift the sugar. Beat the whites of the eggs to a very stiff froth, 
add the sugar, and mix carefully; then add the flour gradually, stirring 
all the while, and last, the flavoring. Turn quickly into an ungreased 
pan, and bake in a moderate oven (say 260^ Fahr.) for forty-five 
minutes. Take from the oven, turn the pan upside down on a rest, and 
let it stand until the cake falls out. 

It is best to bake this in a Turk's head. You can then rest it on 
the tube. 

Cocoanut Pound Cake. 

Beat half a pound of butter to a cream; add gradually a pound of 
sifted flour, one pound of powdered sugar, two teaspoonfuls baking pow- 
der, a pinch of salt, a teaspoonful of grated lemon-peel, quarter of 
a pound of prepared cocoanut, four well-beaten eggs, and a cupful of 
milk; mix thoroughly; butter the tins and line them with buttered paper; 
pour the mixture in to the depth of an inch and a half, and bake in a 
good oven. When baked take out, spread icing over them, and return 
the cake to the oven a moment to dry the icing. When cold, cut in 
small squares or diamonds; this is a rich cake and is much improved by 
a thin icing. Should be made with fine white sugar. 

This is the best recipe found, after trying several. A perfection 
cake. 

Raisin Cake. 

One cup butter, 2 cups sugar, i cup molasses, i cup sweet . milk, 
one and one-half cups raisins, 6 cups flour after sifting, 3 eggs, one-llalf 
teaspoon soda, i teaspoon cream of tartar, spice to suit taste. 

Birthday Cake. 

One pound and a half of fine sugar, one pound and a half of butter, 
f.hree pounds and a half of currants, 2 pounds of flour, one-half pound 
21 



322 



CAKES. 



candied peel, one-half pound almonds, 2. ounces spices, the grated rind 
of 3 lemons 18 eggs, i gill of brandy. Bake three hours. 

Cream Spice Cake. 

Two cups brown sugar, 2 cups flour, one-half cup butter, i cup 
sour cream, yolks of 5 eggs, or 3 whole ones, i teaspoonful soda, 2 tea- 
spoonfuls cloves, 2 teaspoonfuls cinnamon, 3 teaspoonfuls allspice. A 
little ginger and nutmeg. If cream is too rich add a little sweet milk. 

Pork Cake. 

One pound fat salt pork chopped fine ; pour over this i pint boil- 
ing coffee, dissolve i tablespoonful soda and mix with i coffee cup 
molasses, add 2 cups brown sugar, i teaspoon each of cinnamon, cloves, 
allspice, black pepper and ginger, half ounce mace, and flour to make as 
stiff as you can stir it ; add i pound each of raisins and currants. Bake 
two hours. 

'Bfides Cake. 

Cream together i scant cup of butter and 3 cups of sugar, add i 
cup of milk, then the beaten v/hites of 1 2 eggs ; sift 3 teaspoonfuls of 
baking powder into i cup of corn starch mixed with 3 cups of sifted flour, 
and beat in gradually with the rest ; flavor to taste. Beat all thoroughly, 
then put in buttered tins lined with letter paper well buttered ; bake 
slowly in a moderate oven. A beautiful white cake. Ice the top- 
Double the recipe if more is required. 

Fig Cake. 

Silver Part. — Two cups of sugar, two-thirds cup butter, not quite 
two-thirds cup sweet milk, whites of 8 eggs, 3 heaping teaspoons baking 
powder, thoroughly sifted, with 3 cups flour ; stir sugar and butter to a 
cream, add milk and flour, and last whites of eggs. 

Gold Part. — One cup sugar, three-fourths cup butter, half cup 
sweet milk, one and a half teaspoons baking powder sifted in a little 
more than one and a half cups flour, yolks of 7 eggs thoroughly beaten, 
and I whole ^g%y i teaspoon allspice, and cinnamon until you can taste 
it ; bake the white in two long pie-tins. Put half the gold in a pie-tin, 
and lay on i pound halved figs (previously sifted over with flour), put 
on the rest of the gold, and bake. Alternate the layers with frosting 
while warm. 



CAKES. 323 



White Lady Cake, 

Beat the whites of 8 eggs to a high froth, add gradually a pound of 
white sugar finely ground, beat quarter of a pound of butter to a cream, 
add a teacup of sweet milk with a small teaspoonful of powdered volatile 
salts or saleratus dissolved in it; put the eggs to butter and milk, add as 
much sifted wheat flour as will make it as thick as pound cake mixture, 
and a teaspoonful of orange-flower water or lemon extract, then add a 
quarter of a pound of shelled almonds, blanched and beaten to a paste 
with a little white of egg; beat the whole together until light and white; 
line a square tin pan with buttered paper, put in the mixture an inch 
deep, and bake half an hour in a quick oven. When done take it from 
the pan; when cold take the paper off, turn it upside down on the bot- 
tom of the pan and ice ihe side which was down; when the icing is nearly 
hard, mark it in slices the width of a finger, and two inches and a half 
long. 

Delicate Cake. 

One cup butter, 2 cups sugar, i cup sweet milk, whites of 5 eggs, 3 
teaspoons baking powder. Beat thoroughly together, add whites last; 
flavor with bitter almond or vanilla. 



Marble Cake, 

White Part. — Whites of 7 eggs, 3 cups white sugar, i of butter, i 
of sour milk, 4 of flour sifted and heaping, i teaspoon soda; flavor to 
taste. 

Dark Part. — Yolks of 7 eggs, 3 cups brown sugar, i of butter, i 
of sour milk, 4 of flour, sifted and heaping, i tablespoon each of cinna- 
mon, allspice and cloves, i teaspoon soda; put in pans a spoonful of 
wnite part and then a spoonful of dark, and so on. Bake an hour and 
a quarter. The white and dark parts are alternated 

Rice Cake. 

One cupful of butter, 2 of sugar, two and one-fourth of rice flour, 6 
eggs, the juice and rind of a lemon. Beat the butter to a cream; then 
gradually beat in the sugar, and add the lemon. Beat the yolks and 
whites separately, and add them to the beaten sugar and butter. Add 
also the rice flour. Pour into a shallow pan, to the depth of about two 
^il.^lii®?v Bake froni thirty-five to forty-five minutes in a moderate oven. 



^24 CAKES. 



Cream Cake. 

Two eggs, I cup ot' sugar, i cup of cream, 2 cups of flour, i tea^ 
spoonful of cream of tartar, and i teaspoonful of soda. 

Watermelon Cake. 

Take one-half cup of white sugar, whites of 4 fresh eggs, half a cup 
of sour milk, half a cup of butter, 2 cups of flour; cream the butter and 
sugar, then add the milk with not quite a half teaspoonful of soda; stir 
in the flour, then a little ^^gy and so on, till all the ingredients are added. 
The eggs must be beaten till very light. This completes half the recipe. 
Then take one and one-half cups of sugar, one-half cup of butter, one- 
half cup of sour milk, not quite half a teaspoonful of soda, and 2 cups of 
flour; flavor the pink with strawberry juice. Seed a quarter of a pound 
of raisins; rub them well in flour. After both kinds are ready, spread first 
a layer of white and then of red. Draw a knife through zigzag and bake. 

Snow Cake {Excellent). 

One pound of arrowroot, one-half pound of powdered white sugar, 
half a pound of butter, the whites of 6 eggs, flavoring to taste of essence 
of almonds or vanilla, or lemon; beat the butter to a cream; stir in the 
sugar and arrowroot gradually, at the same time beating the mixture; 
whisk the whites of the eggs to a stiff froth; add them to the other in- 
gredients, and beat well for twenty minutes; put in whichever of the 
above flavorings may be preferred; pour the cake into a buttered mould 
or tin, and bake it in a moderate oven from one to one and a half hours. 

Cider Cake. 

One cup of sugar, half cup of butter, i ^g^, well -beaten, i large 
cup of cider, i teasponoful of soda, flour sufficient to make it thick as 
pound cake. One cup of raisins can be added if desired. 

If stirred in same manner as a nice cake, will be delicious. 

Nelly s Chocolate Cake. 

One cup butter, 2 of sugar, 5 eggs, leaving out two of the whites, 
1 scant cup of milk, 2 full teaspoons of baking powder; mix well in 3 
cups flour; bake in two long, shallow tins. Dressing: Beat the whites 
of 2 eggs to a stiff froth, add a scant cup and a half of sugar; flavor with 
vanilla, add 6 tablespoons of grated chocolate; add the dressing when 
the cake is cold, and cut in diamond slices. 



CAKES. 



325 



Gold Cake. 

One and one-half cups of sugar, one and two-thirds cups nour, 
sifted, 3 eggs, 3 tablespoonfuls butter, 8 tablespoonfuls sweet milk, i 
teaspoonful cream tartar, half teaspoon soda. 

Gold Cake, No. 2. 

One cupful sugar and one-half cupful butter, creamed together, 
yolks of 6 eggs well beaten, juice and grated rind of i lemon, one-half 
teaspoonful soda and i teaspoonful cream tartar sifted with 2 large cup- 
fuls of flour. Add lemon juice and bake. Use yellow frosting. Make 
gold and silver cake at the same time. Bake in square tins (large). 
Cut in squares, and serve mixed in the cake baskets for the sake of 
contrast. 

Fried Cakes, 

One cup sugar, 2 eggs, half a cup of shortening, i teaspoon of soda 
I cup sour milk, cut in rings; have your lard very hot, in which place a 
peeled potato to keep lard from burning, and drop in your cakes; they 
will come to the top of lard when light; fry a dark brown; when taken 
out sprinkle sugar over them. 

Loaf Cake. 

One pound of butter beaten to a cream, two pounds of sugar rolled 
fine, three pounds of sifted flour, 6 well beaten eggs, 3 teaspoonfuls of 
saleratus, dissolved in hot water, i tablespoonful of ground cinnamon,, 
and half a nutmeg; add one pound of currants, one pound of raisins 
stoned; work well together, put them in three buttered basins, and bake 
one hour. 

Silver Cake. 

One-half cupful butter, 2 cupfuls powdered sugar creamed together, 
three-fourths cupful milk, or milk and water^ i teaspoonful lemon or 
rose, whites of 6 eggs well beaten, 3 heaping cupfuls of flour, one-half 
teaspoonful of £oda and i teaspoonful cream tartar. Use white frosting. 
This makes a ^ood layer cake also, and can be used for a white fruit 
cake by adding i cocoanut grated, one-half pound citron sliced, i pound 



326 CAKES. 



blanched almonds sliced. Dredge these with flour and stir into the cake 
batter. 

Delicate Cake. 

Three cups of flour, i of sugar, three-fourths cup of sweet milk, whites 
of 6 eggs, half a cup of butter, teaspoon cream tartar, half teaspoon of 
soda. Flavor with lemon. 

IVbite Perfection Cake. 

Three cups sugar, i of butter, i of milk, 3 of flour, i of corn starch, 
whites of 1 2 eggs beaten to a stiff froth, 2 teaspoons cream tartar, in the 
flour, and i of soda in half the milk. Dissolve the corn starch in the 
rest of the milk, and add it to the sugar and butter well beaten 
together, then the milk and soda, and the flour and whites of eggs. 
This cake is rightly named "Perfection." 

LAYER CAKES. 

FOR JELLY, CREAM, COCOANUT, CHOCOLATE, ETC. 

Layer cake should always cool on a perfectly flat surface, not a 
plate. One of the jelly cake tins turned upside down will answer. 

In baking layer cakes it is important to thoroughly grease the tins 
— to make it emphatic, we will say thoroughly grease and then grease 
again — and after using rub off with a coarse towel, taking care that they 
are perfectly free from all femall particles of cake; grease and fill again, 
thus obviating the necessity of washing every time they are filled. 

In cutting cake it is better to first make a round hole in the center, 
with a knife, or a tin tube, about an inch and a quarter in diameter. 
This prevents the edge of the cake from crumbling in cutting. 

Ribbon Cake, 

One-half cup of butter, 2 cups of sugar, 4 eggs, i tablespoonful of 
baking powder, i cup of washed currants, i cup of milk, 3 cups flour, i 
teaspoonful of vanilla, i tablespoonful of cinnamon, one-fourth cup of 
chopped citron. Beat the butter to a cream ; add the sugar and then 
the yolks, and beat thoroughly. Now add flavoring and milk, then the 
flour. Beat the whites to a stiff froth, and stir them carefully into the 
other ingredients ; add the baking powder, and stir just enough to mix. 



CAKES. 



Z^l 



Now take out one-third of the mixture, and add to it the cinnamon, 
currants, and chopped citron. Grease three sheet pans of the same size, 
put the fruit mixture into one, and the remaining two-thirds in the other 
two pans. Bake in a moderate oven for a half hour. When done, take 
from the pans. Spread one Hght cake with a layer of soft icing, then 
place the dark cake on this, and spread it with icing, then place the 
other light cake on this, cover the whole with a piece of paper, and then 
with a tin sheet, on which place two light weights. Let stand one hour, 
and then remove the weights. Always a success. 

Minnehaha Cake. 

One and one-half cup white sugar, one-half cup butter, 3 eggs, 2 
cups flour, 2 teaspoonfuls baking powder, one-half cup sweet milk. 
Flavor. 

Filling: One cup granulated sugar and four tablespoonfuls water. 
Boil till it shreds from the spoon. Add white of i ^^<g beaten to a stiff 
froth, and i cup seeded raisins, chopped. Use at once, before it 
hardens. 

White Mountain Cake, 

One cup of milk, one cup of butter, three cups of sugar, five cups 
of flour, six eggs, one teaspoonful of soda and two teaspoonfuls of 
cream of tartar. Dissolve the soda in the milk; stir the cream of tartar 
in the flour. Bake in jelly-cake tins. Filling — One pound of sugar and 
the whites of four eggs. Spread each cake with the icing when nearly 
cold. 

Romeo and Juliet Cake. 

Light Part — One cup of white sugar, whites of six eggs, well 
beaten; one tablespoonful of butter, one and one-half cups of flour, one 
heaping teaspoonful of baking powder, four tablespoonfuls of sweet milk. 

Dark Part — One cup of sugar, one tablespoonful of butter, yolks 
of six eggs, one cup of flour, four tablespoonfuls of sweet milk, one 
heaping teaspoonful of baking powder. Bake in separate tins. ^ 

The layers being light and dark; then spread a custard between 
them which is made with 2 eggs, i pint of milk, one-half cup of sugar, 
I tablespoonful of flour or corn starch; when cool, flavor with vanilla, 
a teaspoonfuls. Fine. 



328 CAKES. 

Caramel Cake. 

One cup butter, 2 of sugar, a scant cup of milk, i and a half cups of 
flour, cup corn starch, whites of 7 eggs, 3 teaspoons baking powder in 
the flour; bake in a long pan. Take half a pound brown sugar, scant 
quarter pound chocolate, half cup of milk, butter size of an ^^^^ two 
teaspoons vanilla; mix thoroughly and cook as syrup until stiff enough 
to spread; cut cake in the middle and place dressing between and on top, 
and set in the oven to dry. 

Layer Cake. (^Good.) 

One-half pound butter, 5 eggs, 6 ounces of flour, one-fourth tea- 
spoonful of mace, one-half pound of sugar, 2 ounces of corn starch, 
I teaspoonful of vanilla, 2 tablespoonfuls of sherry. Beat the butter to 
a cream, add the sugar gradually, beating all the while, then add the 
3olks of the eggs, then the well beaten whites, then the flour and corn 
starch; beat well; add the flavorings, mix well. Grease three deep jelly 
tins, pour in the cake, and bake in a moderately quick oven fifteen 
minutes. When done, remove carefully from the pans, and stand them 
on a towel for a few minutes to cool. 

Fruit Layer Cake. 

One cup of sugar, half a cup of butter, one cup and a half of flour, 
half a cup of jelly water, i cup of raisins, 2 eggs, and half a teaspoonful 
of soda ; put these ingredients together with care. 

Stir the butter and sugar together, add the yolks, then the whites 
beaten to a stiff froth, the milk, flour and then the soda, dissolved in 
little boiling water. Bake in three layers, and put icing between and 
on top. 

Fi^ Cake. 

Silver Part. — Two cups sugar, two-thirds cup butter, not quite 
two-thirds cup sweet milk, whites of 8 eggs, 3 heaping teaspoons baking 
powder thoroughly sifted, with three cups flour; stir sugar and butter to 
a cream, add milk and flour, and last whites of eggs. 

Gold Part. — One cup sugar, three-fourths cup butter, half cup 
sweet milk, one and a half teaspoons baking powder sifted in a little 
more than one and a half cups flour, yolks of 7 eggs thoroughly beaten, 
and I whole ^^'g^ i teaspoon allspice, and cinnamon until you can taste 



CAKES. 329 



It ; bake the white in two long pie tins. Put half the gold in a pie tin, 
and lay on i pound halved figs (previously sifted over with flour), so 
that they will just touch each other ; put on the rest of the gold, and 
bake. Put the cakes together with frosting while warm, the gold 
between the white ones, and cover with frosting. 

Favorite Snow Cake. 

Beat I cup butter to a cream, add one and a half cups flour and stir 
very thoroughly together ; then add i cup corn starch, and i cup sweet 
milk in which 3 teaspoons baking powder have been dissolved ; last, add 
whites of 8 eggs and 2 cups sugar well beaten together ; flavor to taste, 
Dake in sheets, and put together with icing. 

Neapolitan Cake. 

Black Part. — One cup brown sugar, 2 eggs, half cup butter, half 
cup molasses, half cup strong coffee, two and a half cups flour, i of 
raisins, i of currants, a teaspoon each of soda, cinnamon and cloves, and 
half teaspoon mace. 

White Part. — Two cups sugar, half cup butter, i of milk, 2 and a 
quarter of flour, i of corn starch, whites of 4 eggs, small teaspoon 
cream tartar ; make frosting of whites of 2 eggs to put between the 
layers. 

Peach Cake. 

Bake 3 sheets of sponge cake as for jelly cake ; cut peaches in thin 
slices, prepare cream by whipping, sweetening and adding flavor of 
vanilla if desired, put layers of peaches between the sheets of cake, pour 
cream over each layer, and over the top. This may also be made with 
ripe strawberries. 

Vanity Cake. 

One and a half cups sugar, half cup butter, half cup sweet milk, one 
and a half cups flour, half cup corn starch, teaspoon baking powder, 
whites of 6 eggs; bake in two cakes, putting frosting between and 
on top. 

Delicious Chocolate Cake. 

The whites of 8 eggs, 2 cups sugar, i of butter, 3 full cups flour, \ 
of sweet milk, 3 teaspoons bak? ng powder ; beat the butter to a cream, 



330 CAIOiS 

stir in the sugar, and beat until light ; add the milk, then the flour and 
beaten whites. When well beaten, divide into equal parts, and into half 
grate a cake of sweet chocolate. Bake in layers spread with custard, and 
alternate the white and dark cakes. For custard for the cake, add a 
tablespoon of butter to i pint of milk, and let it come to a boil ; stir in 2 
eggs beaten with i cup of sugar, add 2 teaspoons of corn starch dissolved 
in a little milk. 

Rolled Jelly Cake, 

One cup of sugar and 2 of eggs well beaten together, then add 2 
tablespoonfuls of water. Mix one and a half teaspoonfuls of baking 
powder with one and a half cups of flour ; add this to the eggs and 
sugar. Do not stir much after adding flour. Flavor with a teaspoonful 
of lemon or vanilla ; bake in a dripping pan in a quick oven ; when cool, 
spread on the jelly and roll it. Line the pan with brown paper, moisten 
paper with cold water and peel it ofl". 

FILLINGS FOR LAYER CAKES. 

In making custard, lemon or orange "filling," place in a kettle or 
in a tin pail. Set in boiling water to cook, to avoid all danger of 
burning. If jelly is used to spread between the layers, it is a good 
plan to beat it smoothly and spread it before the cakes are quite cool. 

Cream Filling Plain. 

One pint milk, half cupful sugar, half cupful corn starch, i tea- 
spoonful butter. Thicken the milk with the corn starch, add the sugar 
and boil until as thick as corn starch pudding. When almost cool flavor 
with I tablespoonful of lemon or i teaspoonful of vanilla extract. 

tVhipped Cream Filling, 

Half cupful sweet cream, or sour, whipped stiff with 2 tablespoonfuls 
of white sugar. Flavor to suit with a few drops of some favorite essence. 
Quickly prepared, and delicious. This amount will answer for two 
layers. 

Chocolate Filling. 

One cup sugar, half cup grated chocolate, i (igg, half teaspoon 
vanilla. Mix well together, without whipping the Q%g separately. 



CAKES, 33) 



Lemon Jelly Filling, 

Two lemons, grated, rind and juice, i cupful of sugar, i ^g<g, half 
cupful of water, i tablespoonful of butter, i tablespoonful of flour mixed 
with a little water. Cook over boiling water until it thickens. Place 
between the layers of cake. This cake will keep well, and is better at 
the end of a week than it is the first day. 

Chocolate Frosting, Eggless. 

One cupful powdered sugar, moistened with just enough cold water 
to make it into a smooth, creamy paste. Stir in grated chocolate until 
it is the right color and flavor. Spread between the layers and on top. 

Chocolate Caramel Filling, No. /, 

Half pound sugar, i teaspoonful of butter, i teaspoonful of vanilla. 
2 squares of chocolate (Baker's), half cupful of water or milk. Stir, 
setting the dish in boiling water until stiff enough to spread. Set the 
cake in the oven to dry a short time. 

Orange Filling. 

Half cupful of cream or milk, half cupful of brown sugar, half cupful 
of molasses, i heaping teaspoonful butter. Boil ten minutes and then 
add 5 tablespoonfuls of grated chocolate. Boil until it thickens suitably 
to spread. When cold, flavor. 

Fig Filling. 

White of I Qgg beaten to a froth, juice and grated rind of i orange, 
with powdered sugar enough to make a stiff cream. Heat on the stove 
and spread between and over top. Either orange or lemon juice may 
be stirred stiff with powdered sugar, and used in the same way. Use 
perfectly cold, however. 

Cake Trifle. 

Bake a Napies biscuit; cut out the inside about i inch from the 
edge and bottom, leaving the shell. In place of the inside, put a mus- 
tard, made of the yolks of four eggs, beaten, with a pint of boiling 
milk, sweetened, and flavored with half a teaspoonful of peach-water; 
lay on it some jelly, or jam; beat the whites of two eggs, with white 
ground sugar, until it will stand in a heap; put it on the jelly, and serve. 



332 C^KES, 

Fig Filling. 

Take a pound of figs, chop fine, and put into a stewpan on the 
stove; pour over them a teacupful of water, and add a half cup of sugar. 
Cook all together until soft and smooth. When cold, spread between 
layers of cake. 

Lemon. 

Take coffee sugar. 2 tablespoons butter, 2 eggs, and the juice of 2 
lemons ; beat all together and boil until the consistence of jelly. For 
orange cake use oranges instead of lemons. 

Nut Filling. 

One cupful granulated sugar, one-third cupful water. Boil together 
until stiff, not brittle, when tried in cold water. Beat the 2 whites of the 
eggs remaining from the cake, to a froth. Turn on the boiling sugar. 
Beat hard until a cream. Mix i large cupful of chopped walnut meats 
with two-thirds of this cream, and spread between the layers. Spread 
the one-third remaining over the top and press into it, while moist, 
whole halves of the walnut meats for ornament. Hickory nuts may be 
substituted for walnuts. 

Peach-Cream Filling. 

Take nice juicy peaches, cut into thin slices or chop and spread 
them over and on top of each layer of cake. Prepare cream by whip- 
ping and sweetening, and pour over each layer of cake and peaches. 
Bananas, strawberries or other fruits may be used in the same way. 
To be eaten while fresh. Is excellent. 

Almond Cream Filling. 

One pound of almonds blanched and pounded to a paste, 1 coffee 
cupful sweet or sour cream, 2 tablespoonfuls of corn starch scalded in a 
little sweet milk. Beat together, flavor with a little almond extract. 
Spread between the layers of cake. This filling is suitable for the most 
expensive cakes. The top may be frosted with a plain frosting if 
desired. 

Peach Fruit Filling. 

Take pound for pound of peaches and sugar; cook peaches alone 
until they become soft, then put in one-half the sugar, and stir for one- 



CAKES. 333 



half hour; then the remainder of the sugar, and stir an hour and a half. 
Season with cloves and cinnamon. 

This can be put up in glass jars and used as fancy dictates. 

Put it between the layers of cake when the cake is hot This is 
delicious. 

Apple Jelly Cake. 

Half cup butter, i cup sugar, half cup sweet milk, 2 cups flour, 2 
eggs, 2 teaspoons baking powder. For jelly take i pint grated tart 
apple, I lemon, juice and grated rind, i cup sugar. Mix together thor- 
oughly, cook, let cool, and put between the layers. Dust the top with 
sugar. Delicious. 

Cocoamit Filling. 

Half cupful of thick, sour cream, half cupful of cocoanut, half cupful 
of white sugar. Stir together and put between the layers on top. 

Cocoanut frosting may be made by stirring a quantity of grated 
fresh cocoanut into common frosting. Spread between layers and 
on top. 

Cocoanut meat should be taken from the shell and dried in a warm 
place for some hours before grating. After taking out am.ount desired 
for present use, seal the remainder in a fruit jar of clear cold water, for 
future use. 

Cocoamit Chocolate Filling. 

Make a chocolate frosting, or a chocolate cream filling, and stir a 
half or two-thirds of a cupful of grated cocoanut into it. Spread between 
the layers and if desired frost the top, or sprinkle with powdered sugar. 

MISCELLANEOUS CAKE. 

Sugar to be sprinkled over cookies is best dusted on the moulding 
board and the dough rolled over it. _ 

Ingredients for cookies need not be creamed together as carefully 
as for nice cake. Read hints for cake baking. 

If in making gingerbread the dough becomes too stiff before it is 
rolled out, set it before the fire. Gingerbread and cakes require a mod- 
erate oven, snaps and cookies a quick one. Always use New Orleans or 



.ira CAKES. 



Porto Rico molasses, and never syrups. Soda is used to act on the 
"spirit" of the molasses. 

Always have the board well covered with flour before rolling all 
kinds of soft gingerbreads, as they are liable to stick, and should always 
be mixed as soft as they can be handled. 

Yolks of eggs, where the whites have been used for other purposes, 
can be utilized in gingerbread ; 2 yolks will equal i whole egg. Even 
where the rule does not call for eggs the addition of i, 2 or more yolks 
is always an improvement. The yolks will keep several days in a cool 
place. Fruit, raisins, etc., is an addition to gingerbread and cookies. 

The grated yellow rind and juice of an orange add much to the 
flavor of ginger cake. 

Ginger Cakes. 

One quart Orleans molasses, pint lard or butter, pint buttermilk, 2 
tablespoons soda, 2 tablespoons ginger, flour enough to make a stiff 
batter ; pour the molasses and milk boiling hot into a large tin bread 
pan in which have been placed the ginger and soda (the pan must bt; 
large enough to prevent running over); stir in all the flour possible, after 
which stir in the lard or butter ; when cold, mould with flour and cut in 
cakes. Care must be taken to follow these directions implicitly, or the 
cakes will not be good ; remember to add the lard and butter last, and 
buttermilk, not sour milk, must be used ; boil the molasses in a skillet, 
and after pouring it into the pan, put the buttermilk in the same skillet, 
boil and pour it over the molasses, ginger and soda. This excellent 
recipe was kept as a secret for a long time by a professional baker. 

Soft Gingerbread, 

Three cups of flour, half cup milk, half cup of lard, one and a half 
cups of New Orleans molasses, i teaspoonful of soda, 2 eggs, i table- 
spoonful of ginger. Beat the yolks of the eggs and the lard together ; 
then add the milk, soda and molasses ; add the ginger and flour. Beat 
the whites to a stiff froth, add them carefully. Bake in a moderate oven 
for three-quarters of an hour. 

Molasses Ginger Cake, No. /. 

One cup of New Orleans molasses, 2 tablespoonfuls of butter, 
melted, 1 cup of boiling water, i teaspoonful of soda or saleratus, 3 cups 



CAKES. 



335 



of flour, I tablespoonful of ginger. Dissolve the soda or saleratus in a 
tablespoonful of boiling water, and add it to the molasses, then add the 
melted butter, boiling water, ginger and flour. Beat until smooth, and 
bake in a moderate oven about thirty minutes. 

Molasses Ginger Cake No. 2. 

Half cup New Orleans molasses, half cup sour cream, butter the 
size of an ^gg (2 ounces), half cup brown sugar, i e.gg, i teaspoonful 
of soda or saleratus, 2 cups of flour. Dissolve the soda or saleratus in a 
tablespoonful of boiling water, and add it to the molasses. Beat the e^gg 
and sugar together until light, then add the molasses, cream and flour; 
beat until smooth; and, if you like, add a tablespoonful of ginger or a 
teaspoonful of cinnamon. Bake in a shallow pan in a moderate oven for 
about thirty minutes. 

Strawberry Shortcake. 

One quart of flour, i teaspoonful of salt, 2 quart boxes of straw- 
berries, 2 ounces of butter, i quart of cream, 2 teaspoonfuls of baking 
powder, sugar and milk. Stem the berries, sweeten to taste, and slightly 
mash them with a wooden spoon. Rub the butter into the flour, then 
add the salt, baking powder, and sufficient milk to make a soft dough; 
mix quickly, roll out about one and one-half inches in thickness, put into 
a greased, large, square baking pan, and bake in a very quick oven for 
twenty minutes. When done, take from the oven, split in halves and 
spread each half lightly with butter. Place the lower half on a large 
meat plate; put half the berries on this, then cover with the other half 
of the shortcake; cover this with the remaining half of the berries, pour 
the cream around, and serve immediately. This will serve eight persons. 

Mrs. Hoovers Cake. 

Two cups sugar, two-thirds scant butter, two-thirds scant sweet 
milk, whites of 8 eggs, 3 heaping teaspoons baking powder, thoroughly 
sifted with 3 cups flour. Stir sugar and butter to cream, add milk and 
flour, and last, white of eggs well beaten; flavor to taste. Bake in layers 
and bill with the following mixture: One quart of strawberries, mashed 
a little and sweetened. Spread the fruit between the layers of cake, 
The top layer of strawberries may be covered with a meringue made 
with the white of an G^gg and a tablespoonful of powdered sugar. 

Save out the largest berries, and arrange them around in circles on 



33^ 



CAKES. 



the top in the white frosting. As the cake is a white one and the berries 
red, it makes a very fancy cake, and is delicious. To be eaten while 
fresh. This amount makes two cakes. 

Huckleberry Cake, 

Beat three-fourths cup of butter and i cup of sugar together until 
light, then add half a cup of milk, 3 eggs beaten separately, the yolks to 
a cream, and the whites to a stiff froth, i teaspoonful of grated nutmeg, 
the same of cinnamon, and one and a half teaspoonfuls of baking pow- 
der in one and a half cups flour; add one-half cup of jam or i pint fresh 
fruit. Pour into buttered pans, about an inch thick; dust the tops with 
sugar and bake. 

Pineapple Cake. 

One cup butter, 2 cups sugar, three and one-half cups flour, one- 
half cup milk, 5 eggs, i teaspoonful soda, 2 teaspoonfuls cream of tartar. 
Bake in jelly tins; grate a pineapple and half a cocoanut, and put be- 
tween the layers, after baking. 

Aunt Hetties Loaf Cake. 

Two cups sugar and i of butter, beaten to a cream, 3 eggs, the 
whites beaten separately, 3 cups flour with i teaspoon cream of tartar 
stirred in, yolks of the eggs stirred well with the sugar and butter; now 
add 2 cups more flour with i teaspoon cream of tartar, i cup sweet milk 
with the whites of the eggs, and then stir again; add i nutmeg, i pound 
raisins or currants dredged with flour, i teaspoon soda dissolved in 4 
tablespoons of water. This makes two nice loaves, and is excellent. 

Lemon Cheese Cake, 

Two cups sugar, half cup butter, three-quarters cup sweet milk, 
whites of 6 eggs, 3 cups flour, 3 teaspoons baking powder. 

Sauce for Lemon Cheese Cake. — Grated rind and juice of 2 lemons, 
yolks of 3 eggs, half cup butter, i cup sugar; mix all together, and set 
on stove, and cook till thick as sponge, stirring all the time; then use 
like jelly between the cakes. 

Blackberry^ Cake, 

A good way to use up blackberry preserves is to take 2 eggs, i cup 
sugar, one-half cup butter, i cup jam, small wine glass of sour milk; tea- 



CAKES. 337 



spoon of soda, and flavoring to taste. Stir well. Bake in layers. Put 
icing between layers. 

Dominoes. 

Make plain cup cake batter, and pour it into greased shallow pans, 
to the depth of a half inch. Bake in a moderate oven about ten min- 
utes. When done, turn out on a cloth to cool. When cold, with a sharp 
knife cut the cake in oblong pieces, the shape of a domino, frost the top 
and sides with white icing, and stand aside to harden. When the frost- 
ing is hard, dip a small camel's hair brush in chocolate icing, and draw 
lines and make the dots of the domino. 

Variegated Drop Cakes, 

Two cupfuls of sugar, i of butter, i of sweet milk, 4 of flour (rather 
scant), 4 eggs, half a teaspoonful of soda, i of cream of tartar. Beat the 
butter to a cream; Add the sugar gradually, beating all the while; then 
the flavoring (lemon or nutmeg). Beat the eggs very light. Add them 
and the milk. Measure the flour after it has been sifted. Return it to 
the sieve, and mix the soda and cream of tartar with it. Sift this into 
the bowl of beaten ingredients. Beat quickly and vigorously, to thor- 
oughly mix, and then stop. Divide in three parts; to one part stir in a 
little strawberry jam; to another stir in a few chopped raisins, currants, 
a little cinnamon and cloves. Put in gem tins a drop of each kind of 
the above mixture; bake in a moderate oven and ice. Very nice. 

Cup Cakes, 

White of 2 eggs, beaten separately, i cup sugar, one-half cup of 
milk or water, i rounding tablespoon of butter, 2 teaspoons baking 
powder, 2 teacups sifted flour (even full). Stir the butter and sugar to 
a cream, then add the milk, eggs, and lastly the flour. Flavor. 

COOKIES AND JUMBLES. 

If snaps or cookies become moist in keeping, put them in a quick 
oven for a few minutes. They also require a quick oven for baking. 
A nice ''finishing touch" can be given them by sprinkling with granu- 
lated sugar and rolling over lightly with the rolling pin, then cutting out 
and pressing a whole raisin in the center of each; or when done a very 
light brown, brush over while still hot with a soft bit of rag dipped in a 



338 CAKES. 



thick syrup of sugar and water, sprinkle with currants and return to the 
oven a moment. Snaps will not be crisp if made on a rainy day. 

Fruit Cookies, 

Two pounds of butter, 3 pounds of sugar, i pound of fruit, i dozen 
eggs, I teaspoonful of ground cinnamon, one-half teaspoonful of soda, a 
cup of boiling water, i lemon, grated; mix butter, sugar, yolks of eggs, 
lemon, cinnamon and hot water; beat the whites, take three parts, mix 
also one-half of the almonds, and as much flour as it will hold; roll and 
brush with the whites of eggs. 

Cocoanut Cookies. 

One grated cocoanut, i cup butter, 2 cups sugar, one-half cup sweet 
milk, 2 teaspoons baking powder; flour to roll. Desiccated cocoanut 
may be used. 

Graham Ginger Cookies. 

One cup of molasses, one cup of sugar, one full cup of shortening, 
one-fourth cup of water, one tablespoonful of ginger, one teaspoonful 
of soda and a pinch of salt Add equal portions of graham and white 
flour enough to make a dough to roll nicely. 

Table of IVeigbts and Measures. 

The following table of weights and measures will be found useful: 

1 quart of flour • * • i pound 

2 cupfuls of butter • • • 

1 generous pint of liquid . • • 

2 cups of granulated sugar 
2 heaping cupfuls of powdered sugar 
I pint of finely-chopped meat 

The cup used is the kitchen cup, holding half a pint. 

Soft Cream Cookies. 

Three-fourths cup sour cream, i cup granulated sugar, i egg, one- 
fourth teaspoon soda, a pinch of salt. Mix very stiff with flour. 



C^f<ES. 339 



felly Kisses: 

Kisses to be served for a dessert at a large dinner, with other suitable 
confectionery, may be varied in this way: Having made the kisses put 
them in a moderate oven until the outside is a little hardened; then 
take one off carefully as before directed; take out the soft inside with 
the handle of a spoon, and put it back with the mixture, to make more; 
then lay the shell down. Take another and prepare it likewise; fill the 
shells with currant jelly, or jam; join two together, cementing them with 
some of the mixture; so continue until you have enough. Make kisses, 
cocoanut drops, and such like the day before they are wanted. 

Soft Gingerbread. 

Six cups of flour, 3 of molasses, i of cream, i of lard or butter, 2 
eggs, one teaspoonful of saleratus, and 2 of ginger. This is an excellent 
recipe. 

Sc(dcb Cakes. 

One pound of flour, three-quarters pound of butter, i pound of 
sugar, 3 eggs, i tablespoonful of cinnamon. Mix the flour and butter, 
and rub well with the hands, then add the sugar, then the eggs well 
beaten, then the cinnamon. Mix all well together, roll out into a thin 
sheet, cut with a large round cutter, and bake in a moderate oven until 
aJight brown. 

Ginger Cookies, 

Three cups of New Orleans molasses, one cup of lard, a half cup 
butter, four teaspoonfuls soda dissolved in ten tablespoonfuls boiling 
water; one tablespoonful ginger, one teaspoonful ginger 

Ginger Snaps. 

One coffeecup New Orleans molasses, one cup butter, one cup 
sugar; place them on the stove, and let it come to a boil, then take off 
.immediately, and add a teaspoonful of soda, and a tablespoonful of gin- 
ger. Roll them and bake quickly. ^ 

Graham Cookies. 

Two cups of sugar, one cup of sour cream, one-half teaspoonful of 
goda; flavor with nutmeg. A few currants can be added %o advantage, 



340 



CAKES. 



Mix quickly, roll and bake. These require less heat and more time in 
baking than when white flour is used. 

Jackson Snaps, 

One cup of butter, 2 cups of sugar, i ^gg, 5 cups of flour, i cup of 
water, juice and rind of a lemon. Beat the butter to a cream, add the 
sugar gradually ; then add the ^gg and water ; beat again, then add the 
flour ; mix well, roll out, cut with a round cutter, and bake in a moderate 
oven until a light brown. These, like ginger cakes, will keep a long 
while if shut in a tin box. 

Sand Tarts. 

One pound granulated sugar, yolks of 3 eggs, half pound of butter, 
whites of 2 eggs, flour enough to make a stiff paste. Beat the butter 
and sugar together; add the yolks beaten to a cream, then the whites 
well beaten ; mix all well together, and add the flour. Roll out on a 
baking board, cut with a round cutter, and bake in a moderate oven until 
a light brown. 

Little Plum Cakes. 

One cup of sugar and a half cup of butter, beaten to a smooth 
cream ; add 3 well beaten eggs, a teaspoonful of vanilla extract, 4 cup.s 
of sifted flour, i cup of raisins, and i of currants, half of a teaspoonfu/ 
of baking soda, dissolved in a little water, and milk enough to make a 
stiff batter ; drop this batter in drops on well-buttered tins, and bake in 
a quick oven. 

Cocoanut fumbles. 

Two cups of sugar, two of butter, one of milk, four well-beaten 
eggs and the white meat of a cocoanut grated; use as much sifted wheat 
as will make a rather stiff batter; beat it well, butter square tin pans, 
line with white paper, and put in the mixture an inch deep; bake in a 
moderate oven. When cold cut in small squares or diamonds; this is a 
rich cake and is much improved by a thin icing. 

Horns of Plenty. 

Two tablespoonfuls powdered sugar, i tablespoonful (heaping) flour, 
I t.%%. Beat thoroughly with an eg^ beater until air bubbles rise all 
through it Have the pan warmed and buttred, Take a teaspoonful 



CAKES. 341 



at a time. Spread out. Bake quickly ; five minutes ought to be suffi- 
cient. Carefully roll them into horns or cones. They must not dry on 
the edges, or they will not roll. When cold fiU with whipped cream, 
chocolate filling, or any kind of jelly. 

Plunkets. 

Four eggs, weight of eggs in powdered sugar, weight of eggs in 
butter, weight of eggs in rice flour, i teaspoonful of vanilla, or juice and 
rind of i lemon. Beat the butter to a cream, then add the sugar 
gradually, beating all the while ; then add the yolks of the eggs, beat 
again, then add the whites beaten to a stiff froth, then, gradually, thf^ 
rice flour. Add 4 teaspoonful of vanilla, or the juice and rind of a 
lemon. Now beat until fine and light, pour into greased small scolloped 
tins (patty tins) and bake in a moderate oven about twenty minutes. 

Jumbles, No. i. 

Half pound of butter, 9 ounces of flour, i teaspoonful of vanilla, 
half pound of powdered sugar, 2 tablespoonfuls of sherry, 3 eggs. Beat 
the butter to a cream ; add the sugar gradually, beating until very light. 
Now beat the eggs all together, add to the butter and sugar, add the 
sherry, the vanilla, and last, the flour, sifted. Beat the whole well. Put 
the mixture into a pastry bag, and press it through the tube in small 
round cakes on the bottom of a baking pan lightly greased. If you have 
no pastry bag, you may drop by spoonfuls. Bake in a moderate oven 
until the edges are a delicate brown. 

fumbles. No, 2. 

Half pound butter, 3 eggs, half nutmeg, grated, half pound of sugar, 
three-quarters pound of flour, i tablespoonful of rose water. Beat the 
butter and sugar to a cream ; add the eggs well beaten, then the rose 
water and nutmeg, then the flour. Dust the baking board with granu- 
lated sugar, instead of flour ; roll out the mixture, about an eighth of an 
inch in thickness, cut with a round cutter ; take the centers out with a 
smaller cutter, thus forming rings. Bake in a moderate oven until a 
light brown. 

Lady Fingers^ 

Take 8 eggs, whip the whites to a firm snow. In the meantime, have 
the yolks beaten up with six ounces of powdered sugar. Mix all to- 



342 C/tKES. 



gether vvith six ounces of sifted flour; stir well, and add i teaspoon 
lemon extract; squeeze the mixture through funnels of stiff writing paper 
on sheets of well greased writing paper. Grate whitQ sugar over each; 
let them lie till the sugar melts, and they shine, then put them in a 
moderate oven, uutil they have a fine color; when cool take them from 
the tins, and lay them together in couples, by the backs. These cakes 
may be formed with a spoon, on sheets of writing paper. Half this 
quantity will be trouble enough. 

Kisses. 

Whites of 6 eggs, 12 ounces of powdered sugar, i tablespoonful of 
vanilla sugar. Beat the whites with a wire egg whip until frothy, then 
add gradually the sugar, beating continuously until l^e whites are stiff 
enough to cut with a knife. Dip a tablespoon into cold water, fill it 
with the mixture, and drop it on a sheet of butteied paper. Place the 
paper on baking tins, sift quickly and lightly with powdered sugar, blow 
off all that will not stick, and put immediately into a quick oven. Watch 
constantly that they do not burn. When firm to the touch, take them 
from the oven, remove them carefully from the paper, scoop out the soft 
portion and return tne shells to a very sIoav oven to dry. These may be 
filled with whipped cream or ice cream, and two put together. The dry 
shells will keep some time, and may be filled when ready to use. Or, 
drop the mixture by small spoonfuls on buttered paper, dust with sugar, 
blow off all that does not stick, place the paper on baking sheets, put in 
a quick oven until a light fawn color; then place them in a cool oven for 
two hours to dry. When dry, carefully remove the kisses from the 
paper, brush the bottom lightly with the white of egg, stick two together, 
and put away to dry. 

Cornucopias. 

Three eggs, i cupful flour, i cupful sugar, 2 tablespoonfuls cold 
water. Beat well together. Put i tablespoonful of the mixture in 
buttered tins six inches across, and one inch deep. Bake in a moderate 
oven. While hot lap the edges together to form a cornucopia and hold 
in shape until cool. This recipe will make twelve. Fill with the fol- 
lowing cream: 

Cream. — One cupful cream, white of i egg beaten, half cupful sugar. 
Flavor to suit. Beat all to a foam, or use chocolate filling. 



C^Km, 343 



Composition Cake, 

Five cups of flour, two cups of butter, three of sugar, one of milk, 
five eggs, one teaspoon of soda, two of cream of tartar, fruit as you 
please, cinnamon, nutmeg and clove to taste. 

CRULLERS AND DOUGHNUTS. 

To cook these properly the fat should be of the right heat. When 
hot enough it will cease to bubble and be perfectly still ; try with a bit 
of the batter, and if the heat is right the dough will rise in a few seconds 
to the top and occasion a bubbling in the fat ; the cake will swell, and the 
under side quickly become brown. A good suet may be prepared as 
follows for those who are sensible enough not to like greasy doughnuts, 
or oppose lard : Use only beef suet, which is quite as cheap, cleanly, 
and healthy. Buy from the meat markets, speaking beforehand, and 
securing nice, whole, clean leaves, which cut up in small pieces, put into 
a dinner pot, which will hold well about ten pounds. Put in a pint of 
water, and after the first hour stir frequently ; it takes about three hours 
with a good heat to render it. Drain through a coarse towel, and if the 
suet is good it will require but little squeezing, and leave but little scrap 
or cracklings. Put to cool in pans Or jars, and you have an element 
into which, when well heated, you can drop the twisted goodies, with the 
assurance that they will not only be "done brown," but that they will 
emerge with a flavor and grain that will commend them to the favor of 
an epicure. Doughnuts thus cooked are more digestible and of better 
flavor than if cooked in lard, and the most fastidious will not need to 
peel them before eating. Make the dough as soft as it can be handled ; 
if cut about half an inch thick, five to eight minutes will be time enough 
to cook, but it is better to break one open as a test. When done, drain 
well in a skimmer, and place in a colander. The use of eggs prevents 
the dough from absorbing the fat. Doughnuts should be watched 
closely while frying, and the fire must be regulated very carefully. When 
you have finished frying, cut a potato in slices and put in the fat to clarify 
it, place the kettle away until the fat "settles," strain into an earthen 
pot kept for this purpose, and set in a cool place. The sediment 
remaining in the bottom of the kettle may be used for soap grease. Fry 
in an iron kettle, the common skillet being too shallow for the purpose. 



344 CAKES. 

Do not eat doughnuts between April and November. Crullers are 
better the day after they are made. If lard is not fresh and sweet, slice 
a raw potato, and fry before putting in the cakes. 

Cfullefs, Delicate. 

Take 4 eggs, 4 tablespooniuls of lard, 4 tablespoonfuls of sugar, a 
teaspoonful of salt, and half a nutmeg grated, a teaspoonful of lemon 
extract may be added; work into these as mach sifted flour as will make 
a nice dough, roll it to about an eighth of an inch in thickness, and 
fry as directed for doughnuts and crullers. Be sure the lard i« hot 
enough. 

French Crullers, 

Four ounces of flour, half pint of water, 2 ounces of butter, 4 eggs. 
Cut the butter into small pieces, put it into the water, and stand over a 
good fire to boil ; as soon as it boils, add the flour quickly, and stir over 
the fire until it sticks together and rolls around in the saucepan like a 
ball. Then take it from the fire, beat thoroughly, and stand in a warm 
place (72° Fahr.) for a half hour. Then add i &gg unbeaten, and beat 
the mixture until smooth ; then add another egg, and beat again, and so 
continue until you have added the four eggs ; then beat the mixture for 
five minutes, cover, and stand to one side for another half hour. Put i 
pound of lard or clarified dripping into a deep frying pan, stand it on 
the fire to gradually heat. Put i cup of powdered sugar on a dinner 
plate, add to it i teaspoonful of ground cinnamon ; mix. Now flour the 
baking board, put out a tablespoonful of the mixture, and roll very 
lightly. The mixture will be very soft, but a little practice will enable 
you to handle it without adding much flour. After rolling the mixture 
down to a quarter of an inch, cut with a round cutter, then take out a 
center with a small cutter, lift carefully with a,cake turner, and slide into 
the hot fat. Fry brown on one side, turn and brown on the other. 
Take out, drain, then roll in the sugar and cinnamon. These are very 
troublesome to make, but when well done, are most delicious. 

Points to be remembered : 

1. After adding the last e,gg, let the beating be rapid and 
continuous. 

2. Have the fat hot, but not smoking hot. 

3. Use very little extra flour in rolling out. 



CAKES, 345 



Raised Doughmits. 

Take i pint of bread dough, when you are moulding it for the pans, 
add to it 2 ounces of lard or butter, which cut and work with a knife 
into the dough, adding flour to prevent its sticking to the board. When 
soft and elastic, place it in a bowl, cover, and stand in a warm place until 
very light. When light, roll out and finish the same as preceding recipe. 

Nut Cakes {Fried). 

One cup of sugar, 2 eggs, half a cup of shortening, i teaspoon ni 
soda, I cup of sour milk; cut in rings; hive your lard very hot, in which 
place a peeled potato to keep lard from burning, and drop in your cakes; 
they will come to the top of lard when light; fry a dark brown; when 
taken out sprinkle sugar over them. 

Puff Ball Doughnuts, 

One cup of sugar, 2 eggs, 2 tablespoons of melted butter, two-thirds 
cup of milk, flour enough to roll, salt and nutmeg; add 2 heaping tea- 
spoonfuls of baking powder to the flour; beat all until very light. Drop 
by the dessertspoonful into boiling lard. These will not absorb the fat, 
and are not rich, consequently are not injurious. Will keep several 
days. Excellent for breakfast. 

Snow Balls. 

One cupful sugar, 4 tablespoonfuls sweet milk, one-third teaspoonful 
soda, 2 eggs, spice, three-quarter teaspoonful cream of tartar; flour to 
roll in balls. Fry in hot lard. Dip in the partly beaten white of an 
egg, and roll in powdered sugar until perfectly white. Very nice for a 
children's party. 

Fried Cakes. 

One coffee cup of not too thick sour cream, or one of sour milk and 
I tablespoon of butter, 2 eggs, a little nutmeg and salt, i teacup sugar, 
I small teaspoon soda dissolved; mix soft. 

Ginger Nuts, 

One and three-quarter pounds of- syrup, one of moist sugar, one of 
butter, two and three-quarter pounds of flour, one and a half ounces of 
ground ginger; same of allspice, and flour enough to roll out, but not 
thin, cut with a wineglass and bake. 



M^ 



CAKES. 



Knickerbocker Cakes. 

Beat half a pound of fresh butter to a cream ; add half a pound of^ 
powdered sugar, three-quarters of a pound of sifted flour, a tablespoonful 
of orange flower water, and i of brandy, and 4 ounces of washed cur- 
rants ; add 5 well beaten eggs, and beat the mixture until very light. 
Line some shallow cake tinswith buttered paper, pour in the mixture 
until they are half full, and bake in a quick oven. 

Scotch Wafers. 

Take i pound of sugar, half a pound of butter, i pound of flour, 2 
£ggs, 2 teaspoonfuls of cinnamon. Roll thin, and bake quickly. 

French Straws. 

Mix well 8 eggs, 10 ounces of sugar, and half a teaspoonful of cin- 
namon and nutmeg, with flour enough to form a dough ; beat the eggs 
very thick and add the sugar, spices and flour ; knead well, and roll to 
about half an inch thick ; cut in strips, give each a twist, and boil them 
in plenty of lard to a rich yellow : sift sugar on when cool. 




DAINTY BREAKFAST DISHES, TOASTS AND MUSHES. 347 



DAINTY BREAKFAST DISHES, 
TOASTS AND MUSHES. 




Buttered Toast 

Although toast is commonly used, few know how to prepare it 
nicely. Take bread not too fresh, cut thin and evenly, trim off the 
crust edges for the crumb jar ; first warm each side of the bread, then 
present the first side again to the fire until it takes on a rich, even, 
brown color ; treat the other side in the same way ; butter, and serv;e 
immediately. The coals should be bright and hot. Toast properly 
made is very digestible, because all the moisture is extracted, and the 
bread has become pure farina of wheat ; but when it is exposed to a 
hot fire and the outside charred, the inside remains as moist as ever, and 
butter applied to it while warm does not penetrate, but floats on the 



34^ DAINTY BREAKFAST DISHES, TOASTS AND MUSHES. 

.surface in the form of rancid oil. Or, beat i cup of butter and 3 table- 
spoons flour to a cream, pour over this one and a half pints boiling 
water; place over a kettle of boiling water for ten minutes, dip into it 
the toast and serve hot. 

Or, dip each slice of toast in boiling hot water (slightly salted), 
spread with butter, cover and keep hot. 

Cream Toast. 

Take slices of stale bread, i pint of milk, i cup of cream, i table- 
spoonful butter, salt, and 3 tablespoonfuls flour. Toast the bread to a 
golden brown, have a dish half full of boiling water, salted; as each slice 
is toasted dip it in this for a second and lay in the deep heated dish, in 
which it is to be served. Have ready, by the time the bread is all 
toasted, the milk scalding hot, but not boiling; thicken this with flour; 
et simmer until cooked; put in the butter; boil up once and pour over 
the toast, lifting the slices that the cream may run between; cover closely 
and serve at once. 

"Breakfast Toast. 

Mix 2 tablespoonfuls of sugar, a little salt, and a well-beaten egg, 
in one-half pint of milk. In this mixture dip slices of bread and fry 
them on a buttered griddle until they are light brown on each side. 

Cheese Toast, 

Put a cupful of cheese crumbs into half a pint of rich milk; boil 
until it melts. Have 2 eggs well beaten. Season the milk with salt, 
pepper and butter to taste; turn in the eggs; stir rapidly for a few min- 
utes; remove from the fire and spread it over some hot slices of toasted 
bread. Cut them in halves and quarters and serve on a hot platter. 

Reed 'Birds on Toast, 

In selecting birds, be sure and get those that have not been too 
long killed; clean thoroughly and place on a broiler. Brush over them 
a little melted butter and broil thoroughly. Melt a generous lump of 
of butter, season it with salt and pepper, and pour this over each uird 
that has been previously placed on slices of toast. 

Cheese Toast No. 2, 

Make some slices of toast, cut off their crusts, then butter them. 
Cut some cheese into thin flakes, and put in a saucepan with a piece of 



DAINTY BREAKFAST DISHES, TOASTS AND MUSHES. 349 

butter, and a little mustard if desired. Place the pan over the fire and 
stir until the cheese is melted, and the whole is well mixed and smooth, 
then pour the mixture on the toast and serve hot. 

Welsh Rabbit 

Put 4 ounces of cheese, sliced thin or grated, 2 tablespoonfuls of 
cream or milk, and a piece of butter the size of a walnut into a saucepan 
and boil, stirring it gently all the time until it becomes thick and smooth, 
then add a raw egg and a little cayenne pepper. Put the saucepan 
again on the fire, stirring until the whole is hot. Serve on squares of 
dry toast. This will be sufficient for four people. 

American Toast. 

To I &gg thoroughly beaten, put .1 cup of sweet milk and a little salt. 
Slice light bread and dip into the mixture, allowing each slice to absorb 
some of the milk; then brown on a hot buttered griddle; spread with 
butter, and serve hot. 

Hashed Meat on Toast* 

Take your bones and stew them in a little water with an onion, some 
salt and pepper, and, if you like, a little savory herbs; when the good- 
ness is all out of the bones and it tastes nice, thicken the gravy with a 
teaspoonful of corn starch, and if it is not very strong put in a bit of 
butter, then place your stewpan on the hot hearth, and put in your slices 
of meat. Warm but not boil. Serve with toasted bread. 

Ham Toast. 

Brown in a pan a small piece of butter; put in a teaspoonful of 
finely-minced ham, and add gravy enough to make moist. When hot 
stir in quickly with a fork i egg. Pour the mixture over the toast, and 
serve hot. A little milk added to the ham and thickened is an 
improvement. 

Eggs on Toast, 

Carefully break fresh eggs into a shallow pan of boiling water; have 
ready slices of buttered toast, and when the white part has set round 
the yolk^ take them up in a skimmer and lay each on% upon a slic© of 
toa^t; m\%i butter and pepp^^r* 



350 BAIN TV BREAKFAST DISHES, TOASTS AND MUSMES, 

Tomato Toast. 

Pare and stew a dozen ripe tomatoes, or a can of tomatoes may be 
substituted; season with salt and pepper. Add i cup of sweet cream, 
thicken by stirring a little flour into a tablespoonful of butter, then stir 
into the tomatoes. Let it cool, remove at once and pour over slices of 
dipped buttered toast. 

Mushrooms on Toast. 

Take a dozen of good, fresh mushrooms, and clean well, or canned 
mushrooms can be substituted. Fry in butter half a pound of raw 
minced steak, add a pinch of salt, a dash of pepper and one-half cup of 
hot water. Fry until the juices are extracted from the meat; squeeze 
the meat with the back of the spoon until there is nothing left but fiber, 
then remove and add the mushrooms to the liquid. If not sufficient 
juice, add a little more butter, turn them over carefully once or twice, 
and pour on hot toast. 

Sweet Wafers, 

One pint of flour, i teacup sugar, 3 eggs, i tablespoon butter, flavor 
with lemon, mix into a batter same as for cake, and bake in wafer-irons. 

French Crackers, 

One and a half pounds each of flour and sugar, three-fourths pound 
butter, whites of 5 eggs; before cooking wash over with ^^^ and dip in 
sugar. 

Egg Crackers. 

Six eggs, 1 2 tablespoons sweet milk, 6 tablespoons butter, half a 
teaspoon soda; mould with flour half an hour, and roll thin. 

Lemon Toast. 

Beat yolks of six eggs, add three cups of milk; cut into slices; dip 
into the milk, and fry a nice brown; take the whites of six eggs, beat to 
a froth, add a cup of sugar, the juice of two lemons, and two cup? 
boiling water. Serve over the toast. 

Milk Crackers, 

Rub half cup butter with 3 cups of flour; dissolve i teaspoonful of 
soda in one-quarter cupful water and strain over the flour; add i tea- 
spoonful salt, 2 teaspoon f wis cream tartar, ^nd sweet milk enough to 



DAINTY BREAKFAST DISHES, TOASTS AND MUSHES. 351 

make a stiff dough. Knead well, beat with the rollin(^-pin, pounding it 
out thin. Roll out, cut with a biscuit cutter and bake quickly. 

Crackers, 

Eleven cups of flour before sifting, i cup of lard or butter, i tea- 
spoonful soda, I teaspoonful salt. Rub all thoroughly in the flour. Add 
cold water sufficient to knead up stiff, beat with the rolling-pin fifteen or 
twenty minutes. Roll thin as for pie crust, cut in squares, prick with a 
fork and bake in a moderate oven until light brown. 

Oatmeal Crackers. 

One pint of oatmeal wet with half cupful cold water. Work into a 
mass with a spoon. Place on a board well covered with dry oatmeal. 
Make compact as possible, roll out carefully to one-sixth inch in thick- 
ness, cut in squares with a knife. Bake in a very slow oven. These 
are excellent, and if kept dry or packed in oatmeal will be good for 
months. 

Cracked Wheat. 

One quart of water, i teaspoonful of salt, 6 tablespoonfuls of cracked 
wheat. Mix the wheat, water and salt together ; put this in the farina 
boiler, and boil four hours, or over night, on the back part of the stove. 
Serve warm, with sugar and cream. 

Farina. 

Add I teaspoonful of salt to i quart of water or milk, and then sift 
in, slowly, sufficient farina to make a gruel. Stir, and boil slowly for 
thirty minutes. Serve with sugar and cream. 

Rye Mush, 

One' quart of boiling water, i teaspoonful of salt, 5 heaping tea- 
spoonfuls of rye meal. Sift the meal into the boiling water, stirring all 
the while ; add the salt ; stir until it boils again ; cover, and cook slowly 
one hour. Serve with sugar and cream. 

Graham Mush, Plain. 

Plain graham mush made in the same manner, omitting the fruit 
and milk, and rather thin, served with cream and sugar, or some plain 
pudding sauce, is very good. What is^left may be filled into a mould or 
pudding dish and sliced to fry next morning for breakfast. 



352 DAINTY BREAKFAST DISHES, TOASTS AND MUSHES. 

Boiled Barley. 

Wash the barley through several cold waters, then cover with cold 
water; bring quickly to a boil; boil five minutes; drain, cover with 
fresh boiling water, and boil slowly four hours. 

Corn Meal Musb. 

Salt boiling water and stir corn meal in slowly until a thick, smooth 
mush is formed. This may be served the same as Graham mush, and 
what is left may be fried next day. Boil slowly an hour. 

Fried Musb, 

Make the mush as above, corn meal or graham; better still, a 
mixture of the two will be found desirable. Put in a mould or pudding 
dish to cool and slice for frying, or dip muffin rings in cold water, set on 
a plate and fill with mush ; in the morning sMp the stiffened shapes out. 
Roll either slices or circles in flour, and fry slowly in hot lard or dripping. 
Some cooks fry fresh mush, dropping it hot into a well-buttered frying 
pan. It is nice cut in slices and fried like doughnuts, in lard sufficient 
to cover. Serve with molasses or maple syrup. 

Oatmeal 

Two cupfuls of oatmeal, i teaspoonful of salt, 8 cupfuls of boiling 
water. Put in a basin and stir well, set in a steamer and cook one and 
a half hours. A double boiler may be used to cook it in, or a pail set 
in a kettle of boiling water. And if great care is used, it is possible to 
cook in a stewpan on the stove. Steam cooked, or rolled oats may be 
cooked in much less time. If rolled oats, the quantity mentioned will 
cook during the time given for boiling the potatoes for breakfast 
Serve with fruit, sugar, cream, butter, or any plain pudding sauce. If 
steamed, part milk may be used in cooking. 

Oatmeal Musb Fried. 

The mush to fry should be stiff and dry. Mould in a deep dish, cut 
in slices and fry in butter and lard, equal parts. 

Boiled Rice. 

Take i cup of white rice; wash it in a strainer, and put it in a farina 
boiler with a quart of water and a pinch of salt; let it boil slowly till the 
water is nearly evaporated then throw ia % cup of raisins, and add a 



\ 



DAINTY BREAKFAST DISHES, TOASTS AND MUSHES. 35; 



little butter. Stir carefully from the bottom of the saucepan, but do 
not mash. Soon as done, serve with rich cream and sugar. 

Rice Croquettes, 

One pint of milk, yolks of 2 eggs, half teaspoonful of vanilla, one- 
quarter cup of currants, half cup of rice, 2 large tablespoon fuls of sugar, 
one-quarter cup of raisins, one-quarter cup of citron. Wash the rice 
and put it in a farina boiler with the milk, and boil until very thick; 
now add the yolks of the eggs, and the sugar; beat until smooth. Take 
from the fire, add the vanilla, and the fruit well floured. Turn out on 
a dish to cool. When cold, form in pyramids; dip first in beaten ^gg^ 
then in bread crumbs, and fry in boiling oil or fat. 

Put a small piece of currant jelly on the top of each croquette; dust 
the whole with powdered sugar, and serve with vanilla sauce. 

This quantity will make twelve croquettes. 

Cracked Wheat Mush, 

Moisten one and one-half cups cracked wheat with cold water, add 
one-half teaspoonful salt, place in a muslin bag, leaving half the space 
for the wheat to swell; put into a small colander and place in a kettle of 
water and keep boiling from three to four hours. Serve with syrup and 
butter, or cream and sugar. It is nice sliced and fried when cold. 

Prepared "Bread Crumbs. 

Take the odds and ends of bread, or, in fact, the pieces of stale 
bread, place them in a moderate oven or In a heating closet, and let 
them stand until thoroughly brown and dry. Do not let them scorch. 
While hot and crisp, put them on the moulding board and roll These 
can be sifted and placed in a glass jar with a tight cover, and can be 
kept for weeks, and in fact for months, and just as good for croquettes, 
etc., as when made each day. 

Hominy, 

There are two kinds of hominy. The coarse requires a much longer 
time to cook. Allow i cup of hominy to a quart of water; soak over 
night and boil one hour; of course, salt the water. Many prefer it with- 
out being soaked, in which case it would require boiling at least eight 
hours. Serve with cream and sugan This is excellent to slice and fry 
',n. butter and served with syrup riiade from granul3S:ed si^gar 



354 



DAINTY BREAKFAST DISHES, TOASTS AND MUSHES. 



Scrambled Eggs on Toast. 

For I ^gg allow 3 tablespoonfuls boiling water, a little salt and a 
bit of butter the size of a hazelnut. Stir rapidly from the moment the 
egg is dropped into the water until the mixture is of the consistency of 
cold, thick cream, but do not allow it to whey. Have ready slices of 
moist, buttered toast; put the eggs on the toast and serve. 




EGGS. 



S55 



EGGS. 




There are many ways of cooking and dressing eggs, and there is no 
more wholesome article of food when properly prepared. To ascertain 
the freshness of an &gg without breaking it. hold '"^t fe?efore a strong ligh*- 



356 



EGGS. 



or toward the sun, and if the yolk appears round, and the white sur- 
rounding it clear, the chances are it is good. 

Or, put them in a bucket of water; the fresh ones will sink imme- 
diately, those that float are doubtful The shell of a fresh ^gg looks 
dull and porous. 

To Presefve Eggs.^ 

All it is necessary to do to keep eggs from August until spring is 
to procure small, clean wooden or tin vessels, holding from ten to twenty 
gallons, and a barrel, more or less, of common, fine-ground land plaster. 
Begin by putting on the bottom of the vessel two or three inches of 
plaster, and then, having fresh eggs, with the yolks unbroken, set them 
up, small end down, close to each other but not crowding, and make the 
first layer. Then add more plaster and enough so the eggs will stand 
upright, and set up the second layer; then another deposit of plaster, 
followed by a layer of eggs, till the vessel is full, and finish by covering 
the top layer with plaster. 

To Preserve Eggs No. 2. 

Put a layer of coarse salt in the bottom of box or stone jar, then 
the eggs small end down — then a layer of salt, then eggs — until the jar 
is full, making salt the last layer. 

Boiled Eggs 

There are two ways of preparing boiled eggs. One is considered 
more healthful than the other, but as it takes a longer time is not fre- 
quently resorted to. Is excellent for invalids. The following is the 
method: Place boiling water in a granite kettle, set on back of the 
range where it will keep hot, but not boil; put into it carefully as many 
eggs as needed, and let stand ten minutes; all becomes cooked, but not 
hard. The other method is to place the eggs into boiling water. For 
those who like eggs lightly boiled, three minutes will be found sufficient; 
three to four minutes will be ample time to set the white nicely; and if 
liked hard, six or seven minutes will not be found too long. 



BGGS. 



357 



Sojl Boiled Eggs. 

The fresher laid the eggs are, the better. Put them in boiling 
water ; if you only wish the white set, about ■ two minutes' boiling is 
enough. A new laid &gg will take three minutes, if you wish the yolk set. 

Fried Ham and Eggs {a Breakfast Dish.) 

Put the ham into cold frying pan, set it over the fire, and turn the 
slices three or four times whilst they are cooking. When they are done 
place them on a hot dish. Poach the eggs; slip them on to the slices of 
ham, and serve quickly. 

Ffied Eggs. 

Into a hot frying pan put some ham fryings, or plain fryings to 
which is added a little butter. Drop eggs carefully into hot lard, and 
when sufficiently done remove with a cake turner. 

Poached or Dropped Eggs, 

Strictly fresh eggs only are fit to poach. The beauty of a poached 
&gg is for the yolk to be seen blushing through the white, which should 
be just sufficiently hardened to form a veil for the yolk. Have some 
fresh boiling water in a stewpan, break the ^gg into a saucer, remove 
the pan from the fire and gently slip the &gg into it. Now break another, 
and so on until the bottom of the pan is covered. Now put it over a 
moderate fire, and as soon as the water boils the eggs are ready ; take 
them up with a slice, and neatly round off the ragged edges of the 
whites. Serve on buttered toast. 

Broiled Ham and Eggs. 

Broil thin slices of ham. Put a bit of butter on each slice when 
done. Poach the eggs in water, and lay one neatly on each piece of 
ham. 

Scrambled Eggs. 

Six eggs, six tablespoonfuls of milk, half a teaspoonful of salt^ half 
a teaspoonful of butter. Beat ihe eggs, and add the salt and milk. 
Put the butter in a sm^all sauce pan, and when it melts, add the eggs. 
Stir over the fire until the mixture thickens, being careful not to let it 
cook hard. About two minutes will cook it. The eggs, when done, 
should be soft and creamy Serve immedsatelfo 



353 EGGS. 

Baked Eggs. 

Break 8 eggs into a well-buttered dish, put in pepper and salt, bits 
of butter, and 3 tablespoons cream ; set in oven and bake about twenty 
minutes ; serve very hot. 

Creamed Eggs, 

Boil six eggs twenty minutes. Make one pint of cream sauce. 
Have six slices of toast on a hot dish. Put a layer of sauce on each 
one, and then part of the whites of the eggs, cut in thin strips; and rub 
part of the yolks through a sieve on to the toast. Repeat this, and fin- 
ish with a third layer of sauce. Place in the oven for about three min- 
utes. Garnish with parsley, and serve. 

Is excellent for lunch served with sliced tomatoes. 

Plain Omelet. (Eine,) 

To make an omelet, beat the yolks lightly (twelve beats is said to 
be the magic number), as too much beating makes them thin and 
destroys the appearance of the omelet, then add the milk, the salt, 
pepper, and flour if any is used, and lastly, the whites beaten to a stiff 
froth. Have the skillet as hot as it can be without scorching the butter ; 
put in a tablespoon of butter and pour in the omelet, which should at 
once begin to bubble and rise in flakes. Slip under it a thin, broad- 
bladed knife, and every now and then raise it up to prevent burning. 
As soon as the under side is hard enough to hold together, and the eggs 
begin to "set," fold over, shake the skillet so as to entirely free the 
omelet, carefully slide it on a hot platter, and serve at once. It should 
be cooked in from three to five minutes. 

Stuffed Eggs. 

Six eggs, I tablespoonful of tongue or ham, i tablespoonful of 
melted butter, salt and pepper to taste. Boil the eggs fifteen minutes. 
Cut them in halves lengthwise, take out the yolks carefully, mash them 
fine, add the butter, the tongue or ham finely chopped, salt and pepper. 
Rub together until smooth. Fill the hollowed whites with this, and 
press the corresponding halves together. Dip them first in egg, then in 
bread crumbs, then again in Qgg and again in bread crumbs, and fry in 
boiling fat. Serve hot with cream sauce poured around them. These 
a^e delicious, but are difficult to make. 



^ _£GGS. ^ 359 

To Bake an Omelet, 

To bake an omelet, place In the frying pan on top of stove until it 
begins to "set" in the middle, then place in a rather hot oven; when 
slightly browned, fold if you like, or turn a hot dish on top of the pan, 
upset the latter with a quick motion, and so dish the omelet with the 
under side uppermost. It should be baked in from five to ten minutes. 
Where a large quantity of eggs are used, instead of making into one 
large omelet, divide and make several, sending each to the table as soon 
as done. Three eggs make a good sized omelet. 

Eggs Brouille, 

Six eggs, half a cupful of milk, or, better still, of cream; 2 mush- 
rooms, 1 teaspoonful of salt, a little pepper, 3 tablespoonfuls of butter, 
a slight grating of nutmeg. Cut the mushrooms into dice, and fry them 
for one minute in i tablespoonful of the butter. Beat the eggs, salt, 
pepper and cream together, and put them in a saucepan; add the butter 
and mushrooms to these ingredients. Stir over a moderate heat until 
the mixture begins to thicken. Take from the fire and beat rapidly 
until the eggs become quite thick and creamy. Have slices of toast on 
a hot dish. Heap the mixture on these, and garnish with points of toast 
Serve immediately. 

To Pickle Eggs, 

One dozen eggs, i quart of vinegar, one-half ounce of black pepper, 
one-half ounce of ginger; boil the eggs twelve minutes; dip in cold water 
and take off the shell; put the vinegar with the pepper and ginger into 
a stewpan and simmer ten minutes; place the eggs in a jar, pour over 
the seasoned vinegar boiling hot. 

Scolloped Eggs, 

Take one dozen hard boiled eggs, slice them in thin slices; in the 
bottom of a large, well-buttered baking dish place a layer of grated bread 
crumbs, then one of eggs; cover with bits of butter, and sprinkle with 
pepper and salt. Continue thus to blend these ingredients until the dish 
is full; be sure that the crumbs cover the eggs upon top. Over the 
whole pour a large teacupful of sweet cream or milk, and a little grated 
cheese. Brown nicely in a moderately heated oven. 



36o 



EGGS, 



Omelet 

Six eggs, whites and yolks beaten separately; half pint milk, 6 tea- 
spoons corn starch, i teaspoon baking powder, and a little salt; add the 
whites, beaten to a stiff froth, last; cook in a little butter. Spread over 
this before folding some tomatoes cooked and seasoned. 

Omelet in Batter. 

Fry an omelet; when done, cut it in squares or diamonds; dip each 
piece in batter made of 2 eggs and a pint of milk, with enough wheat 
flour, and fry them in nice salted lard to a delicate brown. Serve hot. 

Meat Omelets. 

Ham, chicken, and all kinds of meat omelets, are made by chopping 
the meat fine and placing between the folds before dishing. 

Curried Eggs. 

Slice 2 onions and fry in butter; add a tablespoon curry powder and 
I pint good broth or stock; stew till onions are quite tender, add a cup 
of cream thickened with arrow root or rice flour, simmer a few moments, 
then add 8 or 10 hard boiled eggs, cut in slices, and beat them well, but 
do not boiL 




HOT AND COLD BEVERAGES. 



361 



HOT AND COLD BEVERAGES. 




Breakfast is often a failure for the want of a cup of good coffee. 
There is almost as much in the making as in the coffee itself. 

Do not buy much at a time (unless in air-tight packages), a week or 
ten days* supply is enough, and if you are situated so you can buy it 



362 



HOT AND COLD BEVERAGES. 



twice a week, so much the better. Keep It in a dry place, and, if pos- 
sible, in a tin can which shuts tightly, never in a pine box or bin, for the 
smell of the wood is quickly absorbed by the coffee. 

To Make Boiled Coffee. 

Take a good-sized cupful of ground coffee, and pour into a quart 
of boiling water, with the white of an &gg and the crushed shell. Stir 
well together, adding half cupful cold water to clear. Put into the: 
coffee boiler and boil for about a quarter of an hour; after standing for 
a little while to settle, pour into your coffeepot, which should be well 
scalded, and send to the table. The coffee should be stirred as it boils, 
to settle it. 

Coffee should be carefully roasted, as the flavor largely depends 
upon it. The natural color of the coffee bean is pale green, and should 
be evenly roasted until it acquires a chestnut-brown color. If roasted to 
a black color it gives a burnt and disagreeable flavor to the beverage. 
Slightly heating the dry coffee before making improves it. 

Good Coffee, 

To make good coffee one must have good ingredients. Three- 
fourths Java and one-fourth mocha make the best mixture. For four! 
persons, use one-half cup of ground coffee; stir into the cup one-half 
yolk of an e^gg and a little cold water. Stir up well and pour into coffee 
boiler, and pour on 4 cups of boiling water. As soon as it comes to a 
boil, stir with silver spoon and set on back of range ten minutes to settle, 
where of course it will keep hot but not boil. To preserve the flavor, 
old cooks stop up with a linen napkin all openings where the aroma or 
flavor might escape. Serve with good cream. A No. i. 

Filtered Coffee, 

The French coffee biggin furnishes the easiest means for filtering 
coffee. It consists of two cylindrical tin vessels, one fitting into the 
other, the bottom of the upper one is a fine strainer, another coaser 
strainer is placed on this with a rod running upward from its center; 
the finely ground coffee is put in, and then another strainer is slipped on 
the rod over the coffee, the boiling water is poured on the upper sieve 
and falls in a shower upon the coffee, filtering through it to the coarse 



HO T AND COLD BE VERA GES. 363 

strainer at the bottom, which prevents the coffee from fUHng up the 
holes of the finer strainer below it. The coffee thus made is clear and 
pure. 

To Improvise a Simple and Desirable Coffee Pot. 

Make a sack of fine flannel, or canton flannel, as long as the c iffee 
pot is deep, and a little larger than the top ; stitch up the side seam to 
within an inch and a half of the top, bend a piece of small but rather 
stiff wire in a circle and slip it through a hem made around the top of 
the sack, bringing the ends together at the opening left at the top of the 
side seam. Having put the coffee in the sack, lower into the coffee pot 
with the ends of the wire next the handle, spread the ends of the wire 
apart slightly, and push it down over the top of the pot. The top of 
the sack will then be turned down a little over the outside of the pot, a 
part of it covering the "nose," and keeping in all the aroma, the elasticity 
of the wire causing it to close tight around the pot, holding the sack 
close to its sides. Instead of a wire (which must be removed to wash 
the sack after using), a tape may be used by tying the ends after turning 
the top of sack down. When the sack, with the coffee in it is in its 
place, pour the boiling water over the coffee, close the lid tightly, and 
let simmer (not boil) fifteen minutes to half an hour. In pouring for 
the table raise the sack off the nose but not out of the pot. This makes 
good coffee v/ithout eggs or anything else to settle it 

Picnic Coffee. 

Coffee or tea may be made quickly by placing the required quantity 
of cold water in the pot, and adding the coffee, tied up in a sack of fine 
gauze, or piece of muslin ; bring to boiling point, boil five minutes and 
serve. Make tea in the same vvray, except that the tea is put loose 'm 
the water, and simply allowed to boil up once. 

Coffee with Whipped Cream. 

For six cups of coffee of fair size, take i cup sweet cream whipped 
light with a little sugar ; put into each cup the desired amount of sugar 
and about a tablespoon boiling milk ; pour the coffee over these and lay 
upon the surface of the hot liquid a large spoonful of the frothed cream, 
giving a gentle stir to each cup before serving. This is known to some 
as meringued coffee, and is an elegant French preparation of the popular 
drink. Chocolate served in this way is delicious. 



364 HOT ^ND COLD 'BEyERAGBS, 

To Make Gteen Tea. 

Have ready a kettle of water boiling fast, pour some into the tea- 
pot, let it remain for a few minutes, then throw it out; measure a tea- 
spoonful of tea for each two persons, put it in the pot, pour on it about 
a gill of boiling water, cover it close for about five minutes, then fill it 
up; have a covered pitcher of boilong water with it. When two cups 
are poured from it, fill it up; you will thus keep the strength good and 
equal. If the compauy is large, it is best to have some of the tea 
drawn in the covered pitcher, and replenish the tea pot or urn when 
it is exhausted. 



" Except the water boiling be, 
Filling the teapot spoils the tea/ 

Prepare tea in'the morning, making it stronger and sweeter than 
usual; strain and pour into a clean stone jug or glass bottle, and set 
aside in the ice-chest, until ready to use. Drink from goblets without cream. 
Serve ice broken in small pieces on a platter nicely garnished with well 
washed grape-leaves. Iced tea may be prepared from either green or 
black alone, but it is considered an improvement to mix the two. Tea 
like the above, with sugar to taste, a slice or two of lemon, a little of the 
juice, and some pieces of cracked ice, makes a delightful drink. 

Ice Tea. {Russian) 

Is served a great deal with dinner during the summer months. It 
may be prepared some hours before required for use, and placed on ice. 
It is served in glasses like water. Many housewives serve a quarter of 
lemon with it. The lemon imparts an additional flavor and quenches 
thirst. Sugar in this case could be used but no milk. This is a good 
healthful drink. 

Chocolate, 

Put 4 ounces of chocolate into a farina boiler, stand it over the fire 
to melt When melted, add i quart of new milk slightly warmed, and 
2 tablespoonfuls of sugar. Cover the farina boiler and boil five minutes, 
then, with a whip churn or an Qgg beater, beat the chocolate until smooth 
and creamy. Serve with whipped cream. 



HOT AND COLD BEVERAGES. 365 

Breakfast Cocoa. 

Six tablespoons of cocoa to each pint of water, as much milk as 
water, sugar to taste. Rub cocoa smooth in a little cold water ; have 
ready on the fire a pint of boiling water ; stir in grated cocoa paste. 
Boil twenty minutes, add milk and boil five minutes more, stirring often. 
Sweeten in cups so as to suit different tastes. 

Serve with whipped cream, 

^erry Sherbet, 

Crush I pound of berries, add them to i quart of water, 1 lemon 
sliced, and i teaspoonful of orange flavor, if you have it. Let these 
ingredients stand in an earthen bowl for three hours; then strain, 
squeezing all the juice out of the fruit. Dissolve one pound of pow- 
dered sugar In it, strain again, and put on the ice until ready to serve. 

Iced "Buttermilk. 

There is no healthier drink than buttermilk, but it must be the 
creamy, rich buttermilk to be good. It should stand on the ice to cool, 
though if very rich and thick a little ice In it is an improvement. 

Strawberry Sherbet. 

Take 14 ounces of picked strawberries, crush them in a mortar, 
then add to them a quart of water, pour this into a basin, with a lemon 
sliced, and a teaspoonful of orange flower water; let It remain for two or 
three hours. Put 18 ounces of sugar Into another basin, cover it with a 
cloth, through which pour the strawberry juice; after as, much has run 
Through as will, gather up the cloth, and squeeze out as much juice as 
possible from it; when the sugar is all dissolved, strain it again; set the 
vessel containing it on ice, until ready to serve. 

Lemon Syrup. 

Take the juice of 12 lemons, grate the rind of 6 in it, let it stand 
over night, then take 6 pounds of white sugar, and make a thick syrup. 
When it Is quite cool, strain the juice Into it, and squeeze as much oil 
from the grated rind as will suit the taste. A tablespoonful in a goblet 
of water will make a delicious drink on a hot day, far superior to that 
prepared from the stuff commonly sold as lemon syrup. 



HOT ^ND COLD BEVERAGES. 



Eldefbeffv Syrup. 

Take elderberries perfectly ripe, wash and strain them, put a pint 
of molasses to a pint of the juice, boil it twenty minutes, stirring con- 
stantly; when cold add to each quart a pint of French brandy; bottle. 

Ginger Nectar. 

Ten gallons of water, 15 pounds loaf sugar, whites of 6 eggs well 
beaten and strained ; mix all together, then boil and skim. Put in one- 
half pound of ginger, boil twenty minutes. When cool, put in the juice 
and rind of 4 or 5 lemons, also 2 tablespoons of good yeast, stir well 
together, bottle, and cork tight. 

Raspberry Shrub. 

Place red raspberries in a stone jar, cover them with gooa cider 
vinegar, let stand over night; next morning strain, and to i pint of juice 
add I pint of sugar, boil ten minutes, and bottle while hot. 

Sherbet. 

One pineapple, 4 lemons, 2 quarts water, 2 teacups sugar; steep the 
pineapple in the water for two hours ; strain and add the juice of the 
lemons and sugar ; whip the whites of 5 eggs, add to them 3 tablespoons 
of sugar ; place all in freezer, freeze at once. Adding the sugar to the 
whites gives body to the sherbet ; it is excellent. 

Soda Beer. 

Two pounds white sugar, whites of 2 eggs, 2 ounces tartaric acid, 2 
tablespoons flour, 2 quarts water and juice of i lemon ; boil two or three 
minutes, and flavor to taste. When wanted for use, take a half teaspoon 
soda, dissolve in half a glass of water, pour into it about 2 tablespoons 
of the acid, and it will foam to the top of the glass. 

Ginger Pop. 

Water, five and one-half gallons ; ginger root, bruised, one-quarter 
of a pound ; tartaric acid, one-half ounce ; white sugar, two and a half 
pounds ; whites of 3 eggs, well beaten ; lemon oil, i teaspoon ; yeast, .1 
gill. Boil the root for thirty minutes in i gallon of the water, strain 
off and put the oil in while hot. Then let cool, and mix all together. 
Make over night, and in the morning skim and bottle, keeping out 
sediment. 



I 



HOT AND COLD BEVERAGES. 367 

A Good Slimmer Drink. 

Two pounds Catawba grapes, 3 tablespoonfuls loaf sugar, 1 cup of 
cold water. Squeeze the grapes hard in a coarse cloth, when you have 
picked them from the stems. Wring out every drop of juice; add the 
sugar, and when it is dissolved, the water, surround with ice until very 
cold; put a lump of ice into a pitcher, pour out the mixture upon it, and 
drink at once. You can add more sugar if you like, or if the grapes are 
not quite ripe. 

Ginger Lemonade. 

Take a half cup of vinegar, i cup of sugar, 2 teaspoonfuls ginger; 
stir well together, put in a quart pitcher and fill with ice water. If one 
wants it sweeter or sourer than these quantities will make it, more of the 
needed ingredients may be put in. It is a cooling drink and almost as 
good as lemonade, some preferring it. 

Excellent Mead. 

Three pounds brown sugar, i pint of molasses, one-fourth pound 
tartaric acid; mix, pour over them 2 quarts boiling water, stir till dis- 
solved. When cold, add half ounce essence sassafras, and bottle. When 
you wish to drink it, put 3 tablespoonfuls of it in a tumbler, fill half full 
with ice water, add a little more than one-fourth teaspoonful soda. An 
excellent summer beverage. 

Lemonade, 

Take half pound of sugar and reduce It to a syrup with i quart of 
water; add the juice of 5 lemons and a block of ice in center of bowl. 
Peel I lemon and cut it up into thin slices, and put in lemonade. Serve 
with a piece of lemon in each glass. 

Syrup of Vinegar, 

Four quarts vinegar and 2 pounds of sugar boiled until a clear syrup. 
Bottle It One or 2 teaspoons to a glass of water is an agreeable 

beverage. _ 

Ginger Wine, 

One-half pound of cinnamon bark, 4 ounces of pimento, 2 ounces of 
mace, three-quarters of an ounce of capsicum, three-quarters of a pound 
of ginger root, 5 gallons of alcohol; macerate and strain or filter, after 
standing fifteen days. Now make syrup, 30 pounds of white sugar, half 



368 



HOT AND COLD BEVERAGES. 



pound tartaric acid, one and a half pounds of cream tartar, dissolved 
with warm water, clarify with whites of 2 eggs, and add soft water to 
make 40 gallons. Color with cochineal and let it stand six months. 

Red Currant Cordial 

To 2 quarts of red currants put I quart of whiskey; let it stand 
twenty-four hours, then bruise and strain through a flannel bag. To 
every 2 quarts of this liquor, add i pound of loaf sugar, add quarter of 
a pound ginger well bruised and boiled; let the whole stand to settle, 
then strain or filter; bottle and cork, seal the corks tightly. It is an 
improvement to have half red raspberry juice if the flavor is liked. The 
above is fit for use in a month. 

Egg Nog. 

Whip the whites and yolks of 6 eggs into a stiff cream, adding a 
half cupful of sugar. Pour into a quart of rich milk, adding a half pint 
of good brandy, and a little flavoring of nutmeg. Stir up and thor- 
oughly mix the ingredients, and add the whites of 3 additional eggs well 
whipped. 

Strawberry Syrup. 

Take fine, ripe strawberries, crush them in a cloth, and press the 
juice from them; to each pint of it put a pint of simple syrup, boil gently 
for one hour, then let become cold, and bottle it; cork and seal it. 
When served reduce it to taste with water, set it on ice, and serve in 
small tumblers half filled. 

Koumiss, or Milk Beer. 

One quart of new milk, 3 or 4 lumps of white sugar, i gill of fresh 
buttermilk. Mix until the sugar dissolves. Let stand in a warm place 
ten hours, when it will have thickened; then pour from one vessel into 
another until it is smooth and thick. Bottle and keep in a warm place 
twenty-four hours— in winter it may take thirty-six hours. Cork the 
bottles tight; tie the corks dowa Shake for a few minutes before 



HOT AND COLD BEVERAGES. 



3% 



using. One teaspoonful of yeast may be used instead of the buttermilk. 
The milk should be unskimmed. This agreeable beverage is recom- 
mended for a delicate stomach, as aiding in the assimilation of food ; it 
is also healthful for young children. 

For a Summer Draught, 

The juice of i lemon, a tumblerful cold water, pounded sugar to 
taste ; half a small tablespoonful of carbonate of soda. Squeeze the juice 
from the lemon ; strain, and add it to the water, with sufficient pounded 
sugar to sweeten the whole nicely. When well mixed, ptit in the soda, 
stir well, and drink while the mixture is in an effervescing state. This 
is a very refreshing beverage. 



A - 



^qr 







24 



370 



WATER ICES AND SHERBETS. 



WATER ICES AND SHERBETS. 




In all recipes where the sugar and water are boiled, the time must 
be noted exactly, the scum removed from the syrup, and the syrup 
strained through a fine cloth while hot, and then cooled before adding 
the fruit juice, or the true flavor will be lost. The freezer must be 



WATER ICES AND SHERBETS, 



zr 



packed according to directions given for freezing ice cream. Turn the 
crank very slowly for a few minutes, then rest for about five minutes, 
turn slowly again and again rest, and continue this until the water ice is 
frozen pretty hard. A much longer time is required for freezing water 
ice than ice cream. When you can turn no longer, take out the dasher, 
scrape down the sides of the can, and give the water ice a thorough 
beating wi?h a paddle. Put a cork in the lid of the can, draw the 
water from the tub, repack it, cover with an old piece of carpet, and 
stand away two or three hours to ripen, that is, to become mellow and 
smooth. 

Fruit jelly may be used in the place of fresh fruit, allowing i pint 
of jelly and a half pound of sugar to every quart of water. 

If you wish a sherbet instead of a water ice, proceed exactly the 
same until you put it in the freezer, then turn the dasher rapidly and 
steadily until the mixture is frozen pretty hard. Then remove the 
dasher, beat the white of i &gg to a froth, add i tablespoonful of 
powdered sugar, and beat again until it will stand alone. Stir this into 
the sherbet, beat well, cover, and stand away to ripen. 

To Mould. — When the sherbet or ice is to be served in a form, wet 
the mould with cold water, fill it with the frozen mixture, pack down 
well into all the designs, put a piece of white letter paper over the open 
end, put on the lid and press it down tightly, then pack in salt and ice. 
When ready to serve, wash in cold water, remove the lid, and turn the 
sherbet out on a plate. If it should stick, wait a moment, and perhaps 
the heat of the room will loosen it ; if not, wash again with waterl Do 
not dip the mould in hot water, for no matter how quickly it is done, it 
spoils the shape of the form. 

Grape Water Ice. 

. One quart of water, i pint of grape juice, i pound of sugar. Boil 
the sugar and water together for five minutes. Pulp the grapes and add 
the pulps and skins to the syrup, then press through a sieve, being 
careful not to mash the seeds. When cold, turn into the freezer, and 
freeze. This will serve ten persons. 

Ginger Water Ice. 

Six ounces of preserved ginger, i quart of lemon water ice. Pound 
4 ounces of ginger to a paste. Cut the remaining 2 opnces into very 



3^2 V/ATER ICES AND SHERBETS. 

thin slices, and stir into the water ice ; beat until thoroughly mixed. 
Cover, and stand away to ripen. 

Lemon Sherbet 

One gallon cream, 3 quarts cold water, 10 lemons, 2 pounds white 
sugar. Press the juice from the lemons. Pour a little boiling water on 
the rinds ; let stand a few minutes ; press out, and partly cool. Mix all 
together, and freeze. 

Pineapple Sherbet, 

One can of pineapple, i quart water, i pint sugar, i tablespoonful 
gelatine. Soaked two hours in water enough to cover. Chop the fruit 
very fine ; add the juice from the can, the water, sugar and the soaked 
gelatine, previously dissolved in one-half cupful of boiling waten The 
juice of I lemon will be found an addition to the flavor. Freeze. 

Orange Sherbet. 

Juice of 12 oranges, 2 tablespoonfuls of gelatine, i pint of sugar, i 
quart of boiling water. Cover the gelatine with cold water and soak a 
half hour ; then add the boiling water and sugar, and stir over the 
fire until it boils. Stand out to cool. When cold, add the orange juice, 
and strain through a fine sieve. Let stand until cold, turn into a freezer, 
and freeze like ice cream. 

Apricot Sherbet 

Three cupfuls of apricots cut fine, i cupful sugar, kernels of one-half 
the apricots, 2 cupfuls water, whites of 2 eggs. If the fresh fruit be 
used, reserve i cupful of the ripest. Stew the other 2 cupfuls with the 
kernels in the water and sugar five minutes. Rub the fruit through a 
strainer, with the syrup; pour into the freezer. When nearly frozen 
add the whites of 2 eggs, well beaten, and turn the freezer a few minutes 
longer. Stir in the cut apricots just before serving. Canned apricots 
can be used, and if in syrup that can be added also. 

Fruit Water Ices, 

Strawberry, raspberry, currant, pineapple, all kinds of fruit water 
ices may be made in about the same way : One quart of water to one 

and one-half pints of the fruit juice; sweeten to the taste and acidity of 
the fruit. Put in a freezer and when partly congealed add the beaten 



WATER ICES AND SHERBETS. 3^3 

whites of 2 or 3 eggs to each quart of the mixture ; then finish freezing. 
This will be found a good general rule for all manner of fruit water ices. 

Tutu Frutti Orange Sherbet, 

Three pints of water, 6 medium-sized oranges, whites of 4 eggs, i 
pound of sugar, juice of i lemon. Make a thick syrup by boiling the 
sugar with a very little extra water. Peel and separate 3 of the oranges 
by the natural division ; remove the seeds carefully, and drop into the 
boiling syrup. Grate the yellow rinds of the 3 remaining oranges; 
squeeze in the juice ; pour off the syrup carefully from the scalded slices 
and set the slices in a cool place, or on ice until needed for use. Add 
the water and lemon juice to the syrup ; strain into a freezer. When 
nearly frozen whip in the whites of eggs ; beat until it looks like cream. 
Pack the freezer with more ice and salt. When the sherbet is firm 
enough mix the sugared orange slices in gently without breaking. 
Delicious. 

Orange Sherbet 

Make same as lemon sherbet — previous rule, adding the juice of 1 
lemon for flavoring. 

Lemon Water Ice. 

One cupful lemon juice, 4 cupfuls water, 2 cupfuls sugar. When 
partly frozen add the whites of 2 eggs beaten to a froth, and finish 
freezing, 

Roman Punch, 

One quart of lemon water ice, one-half pint of champagne, one-half 
^int of Jamaica rum, i gill of maraschino, i teaspoonful of vanilla. 
Have the lemon water ice frozen very hard, thin it slowly with the 
liquors, beat well. Pack and cover the freezer well, stand it away four 
or five hours to ripen. It must not be frozen hard, as it is better when 
served rather liquid and frothy. Serve in glasses. 

Cherry Water Ice. 

One and one-half quarts of pie or morello cherries, i pound of sugar, 
1 pint of water. Stone cherries, and mash them. Crack i dozen stones, 
take out the kernels, bruise them and work to a paste, then add them to 
the cherries, let them stand for an hour and strain through a bag 



374 



Water ices And sherbej-s. 



under pressure. Boil the sugar and water together for five minutes, 
then stand aside to cool. When cold, mix with the cherry juice, and 
freeze. (See rule for freezing.) This will serve six persons. 

Currant Ice, 

A refreshing ice is made of currants or raspberries, or equal portions 
of each. Squeeze enough fruit in a jelly bag to make a pint of juice ; 
add a pint of each of the water and sugar; pour the whole, boiling hot. 
on to 3 whites of eggs, beaten to a stiff froth, and whip the mixture 
thoroughly. When cool, freeze in the usual manner. Part red rasp- 
berry juice is a much finer flavor. Any juicy fruit may be prepared in 
this manner. 

Frozen Punch. 

Six lemons, 2 oranges, one-half pint of champagne, i pint of water, 
I gill of rum, i pound of pulverized sugar, one-half gill of brandy. Peei 
the oranges and lemons, then squeeze out all the juice, add the liquors 
and sugar, and stir until the sugar is dissolved ; then add the water, put 
into the freezer, and turn slowly and steadily until the mixture is partly 
frozen. It will require a long time to freeze, and should not be frozen 
hard. Remove the dasher, cover, and stand away two hours to ripen. 
This will fill twelve glasses. 

Orange Water Ice. 

The rind of three oranges grated and steeped a few moments in a 
little more than a pint of water; strain one pint of this on a pound of 
sugar, and then add one pint of orange or lemon-juice; pour in a freezer, 
and when half frozen add the whites of four eggs beaten to a stiff 
froth. 

Frozen Bananas. 

One dozen red skin bananas, i pound of sugar, i pint of water, juice 
of 2 oranges, i pint of cream. Peel the bananas, cut them in slices with 
a silver knife, then mash them fine. Boil the water and sugar together 
for five minutes ; strain ; and when cool, add the orange juice and 
bananas. Put into the freezer, and turn slowly until frozen : then 
remove the dasher, and stir in carefully i pint of cream, whipped. This 
will serve eight persons. 



WA TER ICES AND SHERBETS. 375 

Frozen Cherries. 

Two quarts of pie or morello cherries, or one quart can, 2 pounds 
of sugar, I quart of water. Stone the cherries, mix them with the sugar, 
and stand aside one hour ; then stir until the sugar is thoroughly dis- 
solved ; add the water, put into the freezer, and turn rapidly until frozen. 
This will serve ten persons. 

Fro:(en Mixed Fruits. * 

One pint of sour plums, 12 peaches, i quart of water, 6 peach 
kernels, i pound of sugar. Pare the peaches and chop them fine with a 
silver spoon. Scald the plums, remove the skins and stones, mash the 
plums, and add them to the peaches. Mash the kernels to a paste, add 
them and the sugar to the fruit ; let stand one hour ; then add the water, 
and stir until the sugar is dissolved; then turn into the freezer and 
freeze. This will serve ten persons. 

Frozen Peaches. 

One can or twelve large peaches, 2 coffee cupfuls of sugar, i pint of 
water, and the whites of 3 eggs beaten to a stiff froth ; break the peaches 
rather fine, and stir all the ingredients together ; freeze the whole into 
form. 

Frozen fruits of any kind can be made the same way; the fruit 
should be mashed to a smooth pulp, but not thinned too much. In 
freezing, care should be taken to prevent its getting lumpy. 




375 DAIRY PRODUCTS, 



DAIRY PRODUCTS. 




To Make Butter. 

Warm the cream to a temperature of 56* or 58" Fahr., and it will 
churn in fifteen minutes. After the butter collects in the churn, take it 
out and stand it for a minute in a very cold place. Do not wash it, as 
in this way you rob it of certain elements necessary for its preservation. 
Work it continuously and thoroughly until all the buttermilk is out, 
adding 2 even teaspoonfuls of very fine salt to each pound of butter, 
after you have worked it about five minutes. Make it at once into 
prints, and stand away in a cool place. 

To Make Butter Quickly. 

Immediately after the cow is milked, strain into clean pans, and set 
it over a moderate fire until it is scalding hot ; do not let it boil ; then 
set it aside ; when it is cold, skim off the cream ; the milk will still be fit 



DAIRY PRODUCTS. 3^5, 



for ordinary use ; when you have enough cream, put into a clean earthen 
basin ; beat it with a wooden spoon until the butter is made, which will 
not be long ; then take it from the milk and work it with a little cold 
water, until it is free from milk ; then drain off the water, put a small 
tablespoonful of fine salt to each pound of butter, and work it in. A 
small teaspoonful of fine white sugar, worked in with the salt, will be 
found an improvement — sugar is a great preservative. Make the butter 
in a roll ; cover it with a bit of muslin, and keep it in a cool place. A 
reliable recipe. 

A Brine to Presewe Butter. 

First work your butter into small rolls, wrapping each one carefully 
in a clean muslin cloth, tying them up with a string. Make a brine, say 
three gallons, having it strong enough of salt to bear up an &gg ; add a 
half teacupful of pure white sugar, and i tablespoonful of saltpeter ; 
boil the brine, and when cold, strain it carefully. Pour it over the rolls 
so as to more than cover them, as this excludes the air. Place a weight 
over all to keep the rolls under the surface. 

To Keep Cheese Moist, 

Many housekeepers complain that their cheese becomes dry, and 
some use a kind of bell glass to put their cheese in. A very simple 
expedient will keep cheese in the best condition. Take a linen cloth, or 
cheese cloth, dip it in white wine, squeeze out excess of wine, and wrap 
up the cheese in it. By doing this the cheese is not only kept moist, 
but its flavor is improved. 

Curds and Cream. 

One gallon of milk will make a moderate dish. Put i spoonful of 
prepared rennet to each quart of milk, and when you find that it has 
become curd, tie it loosely in a thin cloth, and hang it to drain ; do not 
wring or press the cloth ; when drained, put the curd into a mug and 
set in cool water, which must be frequently changed (a refrigerator saves 
this trouble). When you dish it, if there is whey in the mug, ladle it 
gently out without pressing the curd ; lay it on a deep dish, and pour 
fresh cream over it ; have powdered loaf sugar to eat with it ; also hand 
the nutmeg grater. Prepared rennet can be had at almost any druggist's, 
and at a reasonable price. 



3 78 DAIR Y PROD UCTS. 






New Jersey Cream Cheese. 

First scald the quantity of milk desired ; let it cool a little, then add 
the rennet; the directions for quantity are given on the packages of 
" Prepared Rennet." When the curd is formed, take it out on a ladle 
without breaking it ; lay it on a thin cloth held by two persons ; dash a 
ladleful of water over each ladleful of curd, to separate the curd ; hang 
it up to drain the water off, and then put it under a light press for one 
hour ; cut the curd with a thread into small pieces ; lay a cloth between 
each two, and press for an hour ; take them out, rub them with fine salt, 
let them lie on a board for an hour, and wash them in cold water ; let 
them lie to drain, and in a day or two the :jkin will look dry ; put some 
sweet grass under and over them, and they will soon ripen. 

Curd or Cottage Cheese. 

Set a gallon or more of clabbered milk on the stove hearth or in the 
oven after cooking a meal, leaving the door open; turn it around 
frequently, and cut the curd in squares with a knife, stirring gently now 
and then till about as warm as the finger will bear, and the whey shows 
all around the curd; pour all into a coarse bag, and hang to drain in a 
cool place for three or four hours, or over night if made in the evening. 
When wanted, turn from the bag, chop rather coarse with a knife, and 
dress with salt, pepper and sweet cream. Some mash and rub thoroughly 
with the cream; others dress with sugar, cream and a little nutmeg, 
omitting the salt and pepper. Another way is to chop fine, add salt to 
taste, work in a very Httle cream or butter, and mould into round balls. 

Cheese Souffle. 

Melt an ounce of butter in a saucepan; mix smoothly with it i' 
ounce of flour, a pinch of salt and cayenne, and a quarter of a pint of 
milk; simmer the mixture gently over the fire, stirring it all the time, 
till it is as thick as melted butter; stir into it about 3 ounces of finely- 
grated parmesan, or any good cheese. Turn it into a basin, and mix 
with it the yolks of 2 well-beaten eggs. Whisk 3 whites to a solid froth, 
and just before the souffle is baked put them into it, and pour the mixture 
into a small round tin. It should be only half filled, as the fondu will 
rise very high. Pin a napkin around the dish in which it is baked, and 
serve the moment it is baked. It would be well to have a metal cover 
strongly heated. Time twenty minutes. Sufficient for six persons. 



DAIRY PRODUCTS. 3*79 



Scolloped Cheese, 

Any person who is fond of cheese could not fail to favor this recipe. 
Take 3 slices of bread, well buttered, first cutting off the brown Outside 
crust. Grate fine a quarter of a pound of any kind of good cheese ; lay 
the bread in layers in a buttered baking dish, sprinkle over it the grated 
cheese, some salt and pepper to taste. Mix 4 well beaten eggs with 3 
cups of milk ; pour it over the bread and cheese. Bake it in a hot oven 
as you would cook a bread pudding. This makes an ample dish for 
four people. 

Pastry Ramakins. 

Take the remains or odd pieces of any light puff paste left from pies 
or tarts ; gather up the pieces of paste, roll it out evenly, and sprinkle it 
with grated cheese of a nice flavor. Fold the paste in three, roll it out 
again, and sprinkle more cheese over; fold the paste, roll it out, and 
with a paste cutter shape it in any way that may be desired. Bake the 
ramakins in a brisk oven from ten to fifteen minutes, dish them on a hot 
napkin, and serve quickly. The appearance of this dish may be very 
much improved by brushing the ramakins over with yolk of &gg before 
ihey are placed in the oven. Where expense is not objected to, parmesan 
is the best kind of cheese to use for making this dish. Very nice with a 
cup of coffee for a lunch. 

Bonny Clabber. 

This dish is in perfection in the summer, when milk sours and 
thickens very quickly. It should be very cold when served. A nice 
way is to pour the milk before it has thickened into a glass dish, and 
when thick set on ice for an hour or two, and it is ready to serve, and is 
really a very pretty addition to the supper table. Serve in sauce dishes 
or deep dessert plates, sprinkle with sugar (maple is nice), and a little 
grated nutmeg, if liked. 

Toasted Cheese or Scotch Rare-Bit, 

One-half pound of rich cheese, 4 slices of bread, salt and cayeiirle 
to taste. Cut the cheese into very thin slices, spread it on a heated flat 
dish, and stand it over boiling water to melt. While this is melting, 
toast the bread, and butter it; place it on a hot dish, add the seasoning 
to the cheese, and spread it over the toast. Serve very hot. 



380 SANDWICHED 



SANDWICHES. 

Egg Sandwiches. 

Hard boil some very fresh eggs, and when cold, cut them into 
moderately thin slices, and lay them between some bread and butter cut 
as thin as possible ; season them with pepper, salt and nutmeg. For 
picnic parties, or when one is traveling, these sandwiches are far preferable 
to hard boiled eg^g^s au naturel. 

Mushroom Sandwiches, 

Mince beef tongue and boiled mushrooms together, add French 
mustard, and spread between buttered bread. 

Chicken Sandwiches. 

Mince up fine any cold boiled or roasted chicken ; put it into a 
saucepan with gravy, water or cream enough to soften it ; add a good 
piece of butter, a pinch of pepper ; work it very smooth while it is heating, 
until it looks almost like a paste. Then spread it on a plate to cool. 
Spread it between slices of buttered bread. 

IVatercress Sandwiches. 

Wash well some watercress, and then dry them in a cloth, pressing 
out every atom of moisture, as far as possible ; then mix with the cresses 
hard boiled eggs chopped fine, and seasoned with salt and pepper. 
Have a stale loaf and some fresh butter, and with a sharp knife cut as 
many thin slices as will be required for two dozen sandwiches ; then cut 
the cress into small pieces, removing the stems ; place it between each 
slice of bread and butter, with a slight sprinkling of lemon juice ; press 
down the slices hard, and cut them sharply on a board into small squares, 
leaving no crust. 



SANDWICHES. 38T 



Sardine and Ham Sandwiches, 

Mince sardines fine and mix with one-half the quantity of cold boiled 
ham also minced fine, and spread over thinly-cut and slightly-buttered 
bread. Roll and tie the sandwiches with ribbon, or leave flat and cut in 
fancy shapes. To roll, the bread should be fresh, and the crust removed. 
These are nice for afternoon teas, lunches or collations. 

Ham Sandwiches, Plain. 

Trim the crusts from thin slices of bread ; butter them, and lay 
between every two some thin slices of cold boiled ham. Spread the 
meat with a little mustard, if liked. 

Cheese Sandwiches, 

These are extremely nice, and are very easily made. Take i hard 
boiled egg, a quarter of a pound of common cheese grated, lialf a tea- 
spoonful of salt, half a teaspoonful of pepper, half a teaspoonful of 
mustard, i tablespoonful of melted butter, and i tablespoonful of vin- 
egar or cold water. Take the yolk of the &gg and put it into a small 
bowl and crumble it down, put into it the butter and mix it smooth with 
a spoon, then add the salt, pepper, mustard and the cheese, mixing each 
well. Then put in the tablespoonful of vinegar, which will make it the 
proper thickness. If vinegar is not relished, then use cold water instead. 
Spread this between two biscuits or pieces of oat cake, and you could 
not require a better sandwich. Some people will prefer the sandwiches 
less hiofhlv seasoned. In that case, season to taste. 



38^ 



LUNCHES, PICNICS AND PARTIES. 



LUNCHES, PICNICS AND PARTIES. 




For those who enjoy giving lunches and picnics and yet are unac- 
customed to planning for the same, we here suggest a few of the many 
palatable dishes suitable for such occasions. When rolls are taken, wrap 
each two buttered and laid together, in tissue paper. 

Saratoga chips look nicest carried in fancy papers which can be 
thrown away. Cookies always taste better than rich cakes at a picnic. 
Always take lemons and sugar or prepare the syrup at home. Take 
lemons and squeeze them in a glass jar, add sugar, and stir into a thin 
syrup. Add no water, as that would be extra to carry. Serve by putting 
a spoonful in each glass of water. Iced tea can be served in the same 
way. 



LUNCHES, PICNICS AND PARTIES. 383 

Ice cream and cake for twelve persons: One-half gallon of cream 
and one loaf cake and one layer cake will serve twelve persons. 

For a social tea party of twenty-five: Six dozen sandwiches, two- 
quart pan of escolloped oysters, i dish cabbage salad, 2 chickens pressed, 

1 cold tongue, i pound coffee, i gallon ice cream, cake in variety as 
desired. 

Quantities required for church luncheon for twenty-five persons: 
Five dozen rolls, one-half pound butter, i pound coffee in 5 quarts water, 

2 ounces tea, one and one-half pounds sugar, i pint cream and i pint 
milk mixed, 3 pints pickles, 5 pounds ham before it is boiled, i loaf cake 
and two and one-half dozen doughnuts. 



PICNIC BILL OF FARE. 

Cold roast chickens, sardines, hard boiled eggs in beet juice, Bostoj? 
brown bread and buttered rolls, sweet pickles, plum jelly or orange 
marmalade, watermelon, minnehaha, delicate cake, chocolate loaf cake. 
Peaches and grapes, lemonade, coffee, tea. 

For extra occasions, add a freezer filled with frozen cream, with ice 
well packed around it, and heavily wrapped with carpeting. To pack 
the basket, first put in plates, cups, and sauce dishes carefully with the 
towels and napkins, and paper if needed ; then add the rest, fitting them 
in tightly, and covering all with the table cloth, and over it the oil cloth. 



CHILDREN'S PARTY. 

As little folks must observe the old adage ** Early to bed and early 
to rise," we would suggest the hours for the party to be between three 
and seven p. m. 

Little fingers are always restless to touch all articles within reach, 
therefore we think it a good plan to put all valuable bric-a-brac beyond 
reach, for of course a good time can only be had when not under 
restraint. 

Make all things bright as possible for the little guests, decorating 
with flowers and fruit. 



38^ 



LUNCHES, PICNICS AND PARTIES, 



In the minds of most children a good time means to eat and be 
merry, and in giving a party one should bear this in mind. A previously 
arranged program consisting of kindergarten games and music, helps to 
while away the hours until luncheon is ready. 

This need not be an elaborate affair. Seat the children in semi- 
circles on the floor, and provide them with paper or table napkins. See 
that napkins are properly spread to protect their clothing. If taste 
dictates, one could serve them early in the afternoon with ice cream 
and one or two varieties of little cakes, and the dinner proper, just 
before o^oin^ home. 

Bill of fare, chicken sandwiches, cold sliced tongue, lemon jelly, 
oranges, grapes, figs, raisins, candies, lady fingers, love knots, macca- 
roons and cornucopias of popcorn (which can be given them as a 
souvenir, to take home with them.) Chocolate and lemonade are 
harmless and palatable drinks. 

In submitting the above bill of fare, we have considered the 
hygienic principles rather than the elaborate outlay, which latter might 
produce such dreams as we have read of after Grandmamma's Thanks- 
giving dinner. 




FRAGMENTS. 3$^ 



FRAGMENTS. 

Before concluding our "Cook Book" proper, we feel it would be 
incomplete without containing a few suggestions relative to using up 
remnants from the table, and odds and ends accumulated in cooking. 
An economical housewife can, with careful planning, save enough from 
the fragments of two meals, to prepare a dainty and palatable third meal. 
This third meal of course would be either breakfast, lunch or supper, not 
dinner, the heartiest meal of the day. In doing this, she will realize the 
truth of the old adage, 

"Waste not, want not.** 

We suggest first, that you never throw away even a crumb of bread, 
but save it and put with other pieces ; if you have a loaf about to mold, cut 
in thin slices, place all together in a dripping pan and set in oven to dry, 
and you will find that when pounded and rolled it will be very nice for 
dressing, stufifing, puddings, griddle cakes, etc. When to be used for 
breading meats, etc., it must be made very fine. Keep in a covered box, 
or in a paper bag tied securely and hung in a dry place. It is much 
more economical to prepare meats with a dressing of some kind, since 
they "go so much further." 

To economize the scraps left from boiled ham, chop fine, add some 
of the fat also chopped, and put in a baking plate, first a layer of bread 
-rumbs, then a layer of mixed fat and lean, then another layer of crumbs, 
and so on till all is used, putting a few bits of fat over the top ; pour 
over it a little water, or a dressing of some kind, and set in oven till a 
nice brown. This is delicious for breakfast, or for a " picked up dinner," 
after having made a soup from the bone, well cracked and simmered for 
three hours with a few sliced potatoes and rice, or dried corn and beans 



386 FRAGMENTS, 



which have first been soaked and parboiled. In boiling hams, always 
select an old ham ; for broiling, one recently cured. After boiling and 
skinning a ham, sprinkle well with sugar and brown in oven. 

After you have used all the ham that will cut nicely from the bone, 
and after chipping the remaining tender meat from frizzled ham, boil the 
bone with cabbage. Being free from fat, it flavors the cabbage nicely 
without making it greasy. 

The fat which you skim from the surface of boiled meats, every 
piece of suet from chops and steaks ; in fact, all kinds of fat should be 
saved, tried out, clarified, and then strained into your dripping pot. If 
you do this religiously, even in a large family, you will have to buy very 
little or no lard for general frying. Doughnuts and fritters are much 
better fried in drippings than in lard, as they do not absorb so much of it. 

The turnip left from yesterday will be just enough for to-day's soup, 
and will save the time of preparing and cooking another. 

If you are going to have celery for dinner, the green part of the 
stalks is just the thing for stews, or flavoring for soups. The roots, 
when boiled, make an excellent salad. 

All cold mashed potatoes should be saved for croquettes or potato 
puffs. One cupful will make six croquettes. 

Cold boiled potatoes make excellent French fried or Lyonnaise 
potatoes. 

Cold roast and boiled chicken or turkey may be made into cro- 
quettes ; and if nicely served, would never suggest warmed over meats. 

The water in which fresh tongue, mutton or chicken is boiled, may 
be used for soup, or added to the stock pot. 

Cold boiled, baked or broiled fish may be used for croquettes a la 
creme or salad. 

Whites of eggs, saved one or two at a time and kept in a cold place, 
may be used for angels' food, corn starch cake, or apple snow ; the yolks 
for salad dressing, gravies or soups. 

A cup of cold boiled rice added to griddle cakes, mufifins or waffles, 
makes them lighter and more easily digested. 

An economical dish can be made by seasoning mashed potatoes 
with salt, pepper, butter and cream ; place a layer in a pie dish ; upon 
this place a layer of cold meat or fish, finely chopped, then alternate 
until dish is full ; then strew bread crumbs over top and bake brown. 



FRAGMENTS. 387 



Take cold chicken, or roast or boiled beef or veal, mince very fine, 
moisten with the cold gravy if at hand, or moisten well, and add i ^gg, 
season with pepper, salt and onion or sage ; make into small cakes, cover 
with Qgg and bread crumbs, and fry in lard and butter. One cup fresh 
boiled rice may be added before making into cakes. These chicken or 
beef croquettes are nice. 

Three pounds beef chopped fine, 3 eggs beaten together, 6 crackers 
rolled fine, i tablespoon melted butter, sage to taste, will make a fine 
beef omelet. Mix well and make like a loaf of bread ; put a little water 
and bits of butter into the pan, invert a pan over it, baste occasipnally, 
bake an hour and a quarter, and when cold slice very thin. 

A breakfast stew can be made of three-fourths ^f a pound of cold 
roast beef cut into small pieces, heat slowly with half a pint cold water, 

1 tablespoon Chili sauce, a teaspoon salt and half a teaspoon pepper. 
Rub 2 tablespoons flour with some butter and a little of the hot gravy, 
add to the beef, let cook until the flour is done, and then serve with bits 
of dry toast. Slices of onions may be first cooked and the meat added 
to them, with or without Chili sauce. 

Potato cakes can be made by mixing thoroughly with cold, mashed 
potatoes left from dinner, the well-beaten yolk of an egg\ make into 
cakes as you would sausages, place in skillet with a tablespoon hot ham 
or beef drippings, cover tightly, and in five minutes, when lower side is 
browned, turn, remove cover, fry until the other side is a nice brown ; 
serve hot. Make up after dinner for frying for breakfast. 

To make eggless squash pie, take the squash left from yesterday's 
dinner and press through a colander ; to each pint of this allow i table- 
spoon butter, beat in after warming, i cup brown sugar or molasses ; a 
little salt, I tablespoon cinnamon, i teaspoon ginger, and one-half tea- 
spoon soda ; a little allspice may be added, but it darkens the pies ; roll 
a few crackers very fine, and add a handful to the batter, or thicken with 

2 tablespoons flour or i of corn starch. As the thickening property of 
pumpkin varies, some judgment must be used in adding milk. 

To those who have to buy milk, we would say never waste a drop, 
as a little accumulated now and then (even though it may sour in the 
meantime), will make fritters, pancakes, eta 

How to make nice gravy is a problem many housekeepers never 
solve. Remember that grease is not gravy, neither is raw flour. Almost 



38S FRAGMENTS, 



any kind of meat liquor or soup stock, from which all fat has been 
removed, may be made into nice gravy, by simply adding a little 
seasoning and some thickening ; if browned flour is used for the latter, 
the gravy will require but little cooking, but when thickened with raw 
flour, it must cook until thoroughly done, or the gravy will taste like so 
much gummy paste. It is best to brown a quart of flour at a time. Put 
in a skillet, set in the oven or on top of the stove, stir often until it is a 
light brown, put into a wide mouthed bottle, cork and keep for use. All 
gravies should be well stirred over a rather hot fire, as they must be 
quickly made, and must boil, not simmer. 

General Suggestions. — On Monday, wash ; Tuesday, iron; Wednes- 
day, bake and scrub kitchen and pantry ; Thursday, clean the silverware, 
examine the pots and kettles, and look after store room and cellar; 
Friday, devote to general sweeping and dusting; Saturday, bake and 
scrub kitchen and pantry floors, and prepare for Sunday. When the 
clothes are folded off the frame after ironing, examine each piece to see 
that none are laid away that need a button or a stitch. Clean all the 
silver on the last Friday of each month, and go through each room and 
closet to see if things are kept in order, and nothing going to waste. 
Have the sitting room' tidied up every night before retiring. Make the 
Aiost of your brain and your eyes, and let no one dare tell you that you 
are devoting yourself to a low sphere of action. Keep cool and self-pos- 
sessed. Work done quietly about the house seems easier. A slamming 
of oven doors, and the rattle and clatter of dishes, tire and bewilder 
everybody about the house. Those who accomplish much in house' 
keeping — and the same is true of every other walk in life — are the quiet 
workers. 



PICKLES, SPICED FRUITS AND VINEGARS. 389 



PICKLES, SPICED FRUITS AND 
VINEGARS. 




Pickles should be kept in glass bottles, or earthen jars, and should 
be closely corked. They should be kept in a dry place. It is impor- 
tant that pickles should be covered at least two inches above the sur- 
face with vinegar. If any of the vinegar is left after the pickle is used, 
it should be boiled up with fresh spices, and bottled for flavoring 
sauces, etc. Let it be remembered that to boil vinegar is to decrease 
its strength. If it is wished to hasten the preparation of the pickles, 
partially boil the vegetables in brine and let them cool and get quite 
dry before the vinegar is poured over them. 



390 PICKLES, SPICED FRUITS AND VINEGAPS. 

To Harden Pickles. 

After they are taken out of the brine take a lump of alum and a 
horseradish cut in strips; put this in the vinegar, and it will make them 
hard and crisp. When you wish to make a few cucumber pickles quick, 
take good cider vinegar; heat it boiling hot and pour it over them. 
When cool, they are ready for use. 

Chili Sauce. 

Eight quarts tomatoes, 3 cups of peppers, 2 cups of onions, 3 cups 
of sugar, I cup of salt, i and a half quarts of vinegar, 3 teaspoonfuls 
of cloves, same quantity of cinnamon, two teaspoonfuls each of ginger 
and nutmeg; boil three hours; chop tomatoes, peppers, and onions very 
fine; bottle up and seal. 

Fresh Pickled Cucumbers. 

Wash and wipe six hundred small cucumbers and two quarts of 
peppers. Put them in a tub with one and a half cupfuls of salt and a 
piece of alum as large as an &gg. Heat to the boiling point three gal- 
lons of cider vinegar and three pints of water. Add a quarter of a 
pound each of whole cloves, whole allspice and stick cinnamon, and two 
ounces of white mustard seed, and pour over the pickles; cover and let 
stand one week. 

Cucumber Pickles fot Winter Use. 

Cover the bottom of cask with common salt ; gather the cucumbers 
every other day, early in the morning or late in the evening, as it does 
not injure the vines so much then as in the heat of the day ; cut the 
cucumbers with a short piece of the stem on, carefully laying them in a 
basket or pail so as not to bruise ; pour cold water over and rinse, being 
careful not to rub off the little black briers, or in any way to bruise them, 
as thai is the secret of keeping them perfectly sound and good for any 
length of time. Lay them in a cask three or four inches deep, cover 
with salt, and repeat the operation until all are in ; pour in some water 
with the first layer — after this the salt will make sufficient brine. Now 
spread a cloth over them, then a board with a stone on it. When a new 
supply of cucumbers is to be added, remove stone, board and cloth, wash 
them very clean, and wipe every particle of scum from the top of the 
pickles and the sides of the cask ; throw away any soft ones, as they wiH 



I 



PICKLES, SPICED FRUITS AND VINEGARS. 391 

spoil the rest ; now put in the fresh cucumbers, layer by layer, with salt 
to cover each layer. When cask is nearly full, cover with salt, tuck cloth 
closely around the edges, placing the board and weight on top ; cover 
cask closely, and the pickles will be perfect for two or three years. 
Cucumbers must always be put in the salt as soon as picked from the 
vines, for if they lie a day or two they will not keep. Do not be alarmed 
at the heavy scum that rises on them, but be careful to wash all off the 
board and cloth. When wanted for pickling, take off weight and board, 
carefully lift cloth with scum on it, wash stone, board and cloth clean, 
and wipe all scum off the cucumbers and sides of cask, take out as many 
as are wanted, return the cloth, board and weight, and cover closely. 
Place the cucumbers in a vessel large enough to hold two or three times 
as much water as there are pickles, cover with cold water (some use hot), 
change the water each day for three days, place the porcelain kettle on 
the fire, fill half full of vinegar (if vinegar is very strong add half water), 
fill nearly full of cucumbers, the largest first, then the smaller ones, put 
in a lump of alum the size of a nutmeg, let come to a boil, stirring with 
a wire or wooden spoon so as not to cut the cucumbers ; after boiling 
one minute, take out, place in a stone jar, and continue until all are 
scalded, then pour over them cold vinegar. In two or three days, if the 
pickles are too salt, turn off the vinegar and put on fresh, add a pint of 
brown sugar to each two gallons pickles, a pod or two of red pepper, a 
very few cloves, and some pieces of horseradish. The horseradish 
prevents a white scum from rising. 

Ripe Cucumber Pickles. {Sweet). 

Pare and seed ripe cucumbers. Slice each cucumber lengthwise 
into four pieces, or cut it into fancy shapes as preferred. Let them 
stand twenty-four hours covered with cold vinegar. Drain them, put 
them into fresh vinegar, with 2 pounds of sugar and i ounce of cassia 
buds to I quart of vinegar, and a tablespoonful of salt. Boil all together 
twenty minutes. Cover them closely in a jar. 

Pear Pickles. 

For six pounds of fruit use three of sugar, about five dozen cloves, 
and a pint of vinegar. Into each pear stick two cloves. Have the 
syrup hot, and cook until tender. Watch carefully, so that it will not 
cook to pieces. 



392 PICKLES, SPICED FRUITS AND VINEGARS. 

Peach Pickles. 

Pare peaches, place in a stone jar, and pour over them boiling hot 
syrup made in the proportion of i quart best cider vinegar to 3 pints 
sugar ; boil and skim, and pour over the fruit boiling hot, repeating each 
day until the fruit is the same color to the center, and the syrup like thin 
molasses. A few days before they are finished, place the fruit, after 
draining, in the jar to the depth of three or four inches, then sprinkle 
over bits of cinnamon bark and a few cloves, add another layer of fruit, 
then spice, and so on until the jar is full. Scald the syrup each morning 
for three or four days after putting in the spice, pour syrup boiling hot 
over fruit, and, if it is not sufficiently cooked, scald fruit with the syrup 
the last time. The proportion of spices to a gallon of fruit is, 2 tea- 
spoonfuls whole cloves, 4 tablespoons cinnamon. If desirable, peaches 
need not be pared. 

Bean Pickles. 

Pick green beans of the best variety, when young and tender, string, 
and place in a kettle to boil, with salt to taste, until they can be pierced 
with a fork; drain well through a colander, put in a stone jar, sprinkle 
with cayenne pepper, and cover with strong cider vinegar ; sugar may 
be added if desired. 

Piccalilli. 

One peck of green tomatoes; (if the flavor of onions is desired, 
take eight, but it is very nice without any); four green peppers; slice all, 
and put in layers, sprinkle on one cup of salt, and let them remain over 
night; in the morning press dry through a sieve, put it in a porcelain 
kettle and cover with vinegar; add one cup of sugar, a tablespoon of 
each kind of spice; put into a muslin bag; stew slowly about an hour, or 
until the tomatoes are as soft as you desire. 

Chopped Pickle. 

One peck of green tomatoes, two quarts of onions and two of pep- 
pers. Chop all fine, separately, and mix, adding three cupfuls of salt. 
Let them stand over night, and in the morning drain well. Add half 
a pound of mustard seed, two tablespoonfuls of ground allspice, two of 
ground cloves and one cupful of grated horseradish. Pour over it three 
quarts of boiling vinegfar, 



PICKLES, SPICED FRUITS AND VINEGARS. 



393 



To Pickle Onions, 

Peel the onions until they are white, scald them in strong salt ana 
water, then take them up with a skimmer; make vinegar enough to 
cover them, boiling hot; strew over the onions whole pepper and white 
mustard seed, pour the vinegar over to cover them; when cold, put them 
in wide-mouthed bottles, and cork them close. A tablespoonful of sweet 
oil may be put in the bottles before the cork. The best sort of onions 
for pickling are the small, white buttons. 

Mixed Pickles, 

One quart raw cabbage chopped fine; i quart boiled beets chopped 
fine; 2 cups of sugar, tablespoonful of salt, i teaspoonful red pepper, i 
cup of grated horseradish; cover with cold vinegar and keep from 
the air. 

Mixed Trickles No, 2. 

Three hundred small cucumbers, 4 green peppers sliced fine, 2 large 
or 3 small heads cauliflower, 3 heads of white cabbage sliced fine, 9 large 
onions sliced, i large horseradish, i quart green beans cut one inch long, 
I quart green tomatoes sliced; put this mixture in a pretty strong brine 
twenty-four hours; drain three hours; then sprinkle in one-fourth pound 
black and one-fourth pound of white mustard seed; also i tablespoonful 
black ground pepper; let it come to a good boil in just vinegar enough 
to cover it, adding a little alum; drain again and when cold put in one- 
half pint ground mustard; cover the whole with good cider vinegar; add 
tumeric enough to color if you like. 

Walnut Catsup. 

Bruise to a mass one hundred and twenty green walnuts, gathered 
when a pin could pierce one; put to it three-quarters of a pound of salt 
and a quart of good vinegar; stir them every day for a fortnight, then 
strain and squeeze the liquor from them through a cloth and set it aside, 
put to the husks half a pint of vinegar, and let it stand all night, then 
strain and squeeze them as before; put the liquor from them to that 
which was put aside, add to it one ounce and a quarter of whole pepper, 
forty cloves, half an ounce of nutmeg sliced, and half an ounce of ginger, 
and boil it for half an hour closely covered, then strain it; when cold, 
bottle it for use. Secure the bottles with new corks, and dip them in 
melted rosin. 



394 PICKLES, SPICED FRUITS AND VINEGARS, 

Cauliflower Pickles, 

Choose such as are fine and of full size, cut away all the leaves, and 
pull away the flowers by bunches ; soak in brine that will float an G^gg 
for two days, drain, put in bottles with whole black pepper, allspice, and 
stick cinnamon ; boil vinegar, and with it mix mustard smoothly, a little 
at a time, and just thick enough to run into the jars, pour over the cold 
cauliflower, and seal while hot. An equal quantity or less of small white 
onions, prepared as directed in recipe for onion pickles, may be added 
before the vinegar is poured over. 

To Pickle Cherries. 

Select cherries not over ripe. Leave on an Inch of stem. Put Into 
a jar and cover with cold vinegar. Leave three weeks. Then pour off 
two-thirds of the liquor. (This boiled with a pound of sugar to the pint 
is a very fine syrup, good for pudding sauce, or diluted with water, Is a 
pleasant drink). Put fresh vinegar over the cherries to replace that 
poured off. Then drain It all off, and to each quart add i ounce 
coriander seed, i blade of mace, a pinch of cayenne, and 4 bruised 
cochineals, all tied loosely in a piece of thin muslin. Boil It, and when 
cold pour It over the cherries. In a month they will be ready for use. 

Pickled Mushrooms, 

Sufficient vinegar to cover the mushrooms ; to each quart of mush- 
rooms 2 blades pounded mace, i ounce ground pepper, salt to taste. 
Choose some nice young button mushrooms for pickling, and rub off the 
skin with a piece of flannel and salt, and cut off the stalks ; if very large, 
take out the red Inside, and reject the black ones, as they are too old. 
Put them in a stewpan, sprinkle salt over them, with pounded mace and 
pepper In the above proportion ; shake them well over a clear fire until 
the liquor flows, and keep them there until It is all dried up again ; then 
add as much vinegar as will cover them; just let it simmer for one 
minute, and store It away in stone jars for use. When cold, tie down 
with bladder, and keep in a dry place ; they will remain good for a 
Jength of time, and are generally considered excellent for flavoring stews 
and other dishes. 



PICKLES, SPICED FRUITS AND VINEGARS. 395 

Chow Chow, 

One-half pound of English mustard, one-half ounce of turmeric, 2 
tablespoonfuls of mustard seed, i quart of string beans, one-half gallon 
of vinegar, i cup of sugar, i gill of salad oil, i head of cauliflower, i 
quart of tiny cucumbers, i quart of button onions. Boil the cauliflower, 
beans and onions separately until tender. Cover the cucumbers with 
strong salt water, and soak twenty-four hours. Then mix all together. 
Put the vinegar in a porcelain lined kettle. Mix the mustard and 
turmeric together, and moisten them with a little cold vinegar, then stir 
them into the hot vinegar and stir continually until it begins to thicken; 
then add the sugar, mustard seed and oil, stir again and pour this, while 
hot, over the vegetables. Put away in glass or stone jars. 

Pickled Red Cabbage. 

Slice it into a colander, and sprinkle each layer with salt; let it drain 
two days, then put it into a jar, and pour boiling vinegar enough to cover, 
and put in a few slices of red beet root. Observe .to choose the purple- 
red cabbage. Those who like the flavor of spice will boil it with the 
vinegar. Cauliflower cut in bunches and thrown in after being salted, 
will look of a beautiful red. 

Green Tomato Soy. 

Two gallons of green tomatoes sliced without peeling; slice also 1 2 
good-sized onions, 2 quarts of vinegar, i quart of sugar, 2 tablespoonfuls 
each of salt, ground mustard and ground black pepper, i tablespoonful 
of cloves and allspice. Mix all together and stew until tender, stirring 
often lest they should scorch. Put up in small glass jars. A good sauce 
for all kinds of meat or fish. 

Pickled Apples. 

Take medium-sized sweet apples, pare and stick 4 or 5 clovesln 
each one. To 10 pounds of apples, allow 3 pounds of sugar, i quart of 
vinegar and spices (i cupful same as spiced peaches). Boil the apples. 
Remove them as fast as they become tender. When all are done, boil 
the vinegar down to just a sufficient quantity to cover the fruit. Put all 
carefully in a stone jar and seal 



396 PICKLES, SPICED FRUITS AND VINEGARS. 

Green Tomato Pickle. 

One peck green tomatoes sliced, 6 large onions sliced, i teacup of 
salt over both; mix thoroughly and let remain over night; pour off liquor 
in the morning and throw it away; mix 2 quarts of water and i of vin- 
egar, and boil twenty minutes; drain and throw liquor away; take 3 
quarts of vinegar, 2 pounds of sugar, 2 tablespoons each of allspice, 
cloves, cinnamon, ginger and mustard, and 12 green peppers chopped 
fine; boil from one to two hours. Put away in a stone crock. 

Pickled French Beans, 

Gather before they become stringy. Leave on the ends, put into a 
strong brine until they become yellow; drain the liquor and lay on a 
cloth to dry. Put them into a stone jar by the fire, and pour boiling vin- 
egar upon them, change the vinegar once, keep covered to prevent the 
escape of the steam; in four or five days they will become green. 

Green Tomato Pickles {Sweet). 

Slice I peck of tomatoes into a jar and sprinkle a little salt over 
each layer; let them stand twenty-four hours, drain off the liquor; put 
the tomatoes into a kettle with a teaspoonful of each of the following 
spices: Ground allspice, cloves, mace, cinnamon, a teaspoonful of 
scraped horseradish, 12 small or 3 large red peppers, 3 onions, 3 pounds 
of brown sugar; cover all with vinegar; boil slowly until tender. 

Tomato Catsup. 

Take i gallon of skinned tomatoes, 4 tablespoonfuls of salt, 4 ditto 
of whole black pepper, half a spoonful of allspice, 8 pods of red pepper, 
and 3 spoonfuls of mustard; boil them together for one hour, then strain 
it through a sieve or coarse cloth, and when cold, bottle for use; have 
the best velvet corks. 

Chopped Pickle. 

One peck of green tomatoes, two quarts of onions and two of pep- 
pers. Chop all fine, separately, and mix, adding three cupfuls of salt. 
Let them stand over night, and in the morning drain well. Add half a 
pound of mustard seed, two tablespoonfuls of ground allspice, two of 
ground cloves and one cupful of grated horseradish. Pour over it 
three quarts of boiling vinegar 



PICKLES, SPICED FRUITS AND VINEGARS, 397 

Currant Pickles, 

Scald 7 pounds ripe currants in 3 pounds sugar and i quart vinegar, 
remove currants to jar, boil for a few moments and pour over the fruit. 
Some add 3 pounds of raisins and spices. If not sweet enough, use only 
I pint vinegar. 

Spked Grapes, 

Five pounds grapes, 3 of sugar, 2 teaspoons cinnamon and allspice, 
half teaspoon cloves ; pulp grapes, boil skins until tender, cook pulps 
and strain through a sieve, add it to the skins, put in sugar, spices and 
vinegar to taste ; boil thoroughly, and cool. 

Spiced Gooseberries. 

Leave the stem and blossom on ripe goost berries, wash clean; 
make a syrup of 3 pints sugar to i of vinegar, skim, if necessary, add 
berries and boil down till thick, adding more sugar if needed ; when 
almost done, spice with cinnamon and cloves ; boil as thick as apple 
butter. 

Spiced Nutmeg Melon, 

Select melons not quite ripe, open, scrape out the pulp, peel, and 
slice; put the fruit in a stone jar, and for 5 pounds fruit, take a quart 
vinegar, and two and a half pounds sugar; scald vinegar and sugar 
together, and pour over the fruit ; scald the syrup and pour over the 
fruit each day for eight successive days. On the ninth, add i ounce 
stick cinnamon, i of whole cloves, and i of allspice. Scald fruit, vinegar 
and spices together, and seal up in jars. This pickle should stand two 
or three months before using. 

Mangoes of Melons, 

Take green Mangoes and make a brine strong enough to bear up 
an Qgg\ then pour it boiling hot on the melons, keeping them under the 
brine; let them stand five or six days, slit them down on one side, take 
out all the seeds, scrape them well in the inside, and wash them clean; 
then take cloves, garlic, ginger, nutmeg and pepper; put all these pro- 
portionately into the melons, filling them up with mustard seed; then 
lay them in an earthen pot, and take one part of mustard seed and two 
parts of vinegar, enough to cover them, pouring it on scalding hot 
Keep them closely covered 



598 PICKLES, SPICED FRUITS AND VINEGARS. 

in glass jars, and set it in a cool, dark place. Any tart fruit may be 
put up in this way, and is considered a very good embellishment for 
cold meats. 

Spiced Plums. 

Make a syrup, allowing one pound of sugar to one of plums, and 
to every three pounds of sugar a scant pint of vinegar. Allow one 
ounce each of ground cinnamon, cloves, mace, and allspice to a peck of 
plums. Prick the plums. Add the spices to the syrup, and pour, boil- 
ing, over the plums. Let these stand three days; then skim them out, 
and boil down the syrup until it is quite thick, and pour hot over the 
plums in the jar in which they are to be kept. Cover closely. Let 
stand three days. 

Spiced Peaches. 

Pare, stone and halve 9 pounds of peaches? Add 4 pounds of sugar, 
I pint of vinegar, I teaspoonful of cloves (whole cloves), 3 or 4 sticks ol, 
cinnamon and mace. Let it boil one-half hour, or less if they grow 
too soft 

VINEGAR. 

Home-made Vinegar. 

Fourteen pounds of coarse brown sugar, 10 gallons water, i cupful 
of brewers' or bakers* yeast. Boil the sugar with 3 parts of the water, 
and skim. Remove from the fire, and pour in the cold watef. Strain 
into a ten gallon keg. Put in some small pieces of toast with the yeast. 
Stir every day for a week. Then tack gauze over the orifice. Set 
where the sun will shine on it, and let remain six months, by which 
time, if made in the spring, it will be vinegar. 

Always save all the currants, skimmings, pieces, etc., left after 
making jelly, place in a stone jar, cover with soft water previously 
boiled to purify it, let stand several days^; in the meantime, take your 
apple peelings, without the cores, and put on in porcelain kettle, cover 
with water, boil twenty minutes, drain into a large stone jar; drain 
currants also into this jar, add all the rinsings from your molasses jugs, 
all dribs of syrups, etc., and when jar is full, drain off all that is clear 
kto vinegar keg (where, of course, you have some good cider vinegar to 



PICKLES, SPICED FRUITS AND VINEGARS, 399 

st;^rt with). If not sweet enough, add brown sugar or molasses, cover 
th^ bung hole with a piece of coarse netting, and set in the sun or by 
the kitchen stove. In making vinegar always remember to give it 
plenty of air, and it is better to have the cask or barrel (which should be 
of oak) only half full, so that the air may pass over as large a surface as 
possible. Vinegar must also have plenty of material, such as sugar, 
molasses, etc., to work upon. Never use alum or cream of tartar, as 
some advise, and never let your vinegar freeze. Paint your barrel or 
cask if you would have it durable. 

cApple Vinegar {economical and good). 

Have an earthen jar ready for use. Into this put your apple peel- 
ings and cores if good. Cover generously with water. Cover the jar 
tight, and let stand in cool place. Every day parings may be added , 
putting on more water each time. When cold tea is left, pour into this 
jar and also add molasses to the proportion of a cup to a gallon of 
water. In the course of two or three weeks you will have an excellent 
vinegar made of nothing. When ready to use, strain through cheese 
cloth and stand away. This has been tried with good results, and with 
a little thought economical housekeepers can make enough in one sum- 
mer to last all winter. 

Beet yinegar. 

The juice of i bushel of sugar beets, will make from five to siy 
gallons of the best vinegar, equal to cider. Wash the beets, grate them, 
and express the juice. Put the liquid in an empty barrel, cover the 
orifice with gauze, and set in the sun. In twelve or fifteen days it will 
be fit for use. 

Apple Vinegar, 

Save the sound cores and the parings of apples used in cooking. 
Put in a jar, cover with cold water ; add one-half pint of molasses to 
every 2 gallons. Cover the jar with netting; add more parings and 
cores occasionally. This will make good vinegar. 

Sorghum Vinegar. 

To I gallon of the molasses, add four and one-half gallons of water. 
Mix thoroughly, put in an open headed barrel, following the above 



400 PICKLES, SPICED FRUITS AND VINEGARS. 

proportions until the barrel is full. Tie a coarse cloth over the top. 
Place where it is light, and give it heat from seventy to ninety degree^ 
Occasional stirring will help. 

Corn t^inegar. 

One quart of shelled corn, i quart sorghum or other common 
molasses, 3 gallons water. Boil the corn in water until half done ; put 
in a jar or into jugs. Fill up with the three gallons of water (boiling 
hot), and sweetened with the molasses. In two or three weeks it will be 
excellent vinegar. 

To Turn Cider into Vinegar, 

Bring the barrel out of the cellar, and set in the hot sun. Remove 
the bung and in its place put a glass bottle, inverted to keep out insects, 
and give the sun a chance to shine in a little. Add a cupful or so of 
yeast to hasten the process, and if wanted extra sharp, add 2 or 3 quarts 
of sorghum syrup, or N. O. molasses. A few weeks in the open air will 
change it, when it may again be removed to the cellar. 

Spiced Vinegar for Pickles. 

One gallon of vinegar, i pound of sugar, i tablespoonful of allspice, 
3 tablespoonfuls of mustard seed, 3 tablespoonfuls of celery seed, 2 
tablespoonfuls of salt, i tablespoonful of black pepper, i tablespoonfud 
of cinnamon, i tablespoonful of mace, 3 onions finely chopped, i tea- 
cupful grated horseradish. 




CATSC/FS. 



40 ! 



CATSUPS. 




Rip& Tomato Catsup, {Unrivaled) 

One-half bushel tomatoes. Boil three hours. Strain out skins and 
seeds, and add 3 pints vinegar, one-half pound salt, one-fourth pound 
black pepper, i tablespoonful cayenne pepper, 2 tablespoonfuls ground 
cloves, 4 tablespoonfuls allspice, 2 pounds brown sugar. Boil one hour. 
Cannot be excelled. Two tablespoonfuls of celery seed is an addition. 

Ripe Tomato Catsup, Sour, 

One gallon ripe tomatoes, 2 tablespoonfuls salt, 4 tablespoonfuls 
black pepper, 4 tablespoonfuls yellow mustard^ one-half tabl^poonful 



26 



iioj CATSUPS. 

allspice, i pint vinegar. Cook well. Strain thin, and boil four hours. 
Two large onions may be boiled in the catsup and removed whole before 
bottling. 

Green Tomato Catsup, 

Seven pounds of green tomatoes, chopped, i quart of vinegar, 4 
red peppers. Boil together one and a half hours. Then add i pound 
of sugar, brown, 2 tablespoonfuls of mustard, i teaspoonful ground 
cloves, 2 tablespoonfuls of salt, i tablespoonful of allspice, i tablespoonful 
of cinnamon. Boil as long as three hours. Put up in bottles or cans, 
and seal. Serve with meats, excellent. 

Tomato Soy. 

Take ripe tomatoes, medium sized, prick with a fork, lay in a deep 
dish, sprinkling each layer well with salt. Let them stand four or five 
days, then remove and put in vinegar for one night. Drain off the 
vinegar and to each peck of tomatoes add one-half pint mustard seed, 
one-half ounce of cloves, and i ounce of black pepper. Pack the 
tomatoes in a jar with a layer of sliced onions to a layer of tomatoes, 
dredging each liberally with the spices and mustard seed. In ten days 
they will be ready for the table* 

Spiced Tomatoes, 

Two pounds of ripe tomatoes, peeled, i pound of brown sugar, one- 
half pint of cider vinegar, i dozen cloves, 2 dozen kernels allspice. Put 
all together in a preserving kettle over a slow fire. 

Cucumber Catsup. 

Grate large, green cucumbers on a horseradish grater, drain well, 
salt to taste and pepper strongly, first putting through a sieve to remove 
seed. Add an abundance of grated horseradish and sufficient vinegar 
to make the consistence of tomato catsup. 

Bottle, keep in a cool place. Very appetizing. May be made 
without the horseradish, in which case do not season until ready to use. 
as salt injures the vinegar. 

Currant Catsup, 

Four pounds nice fully ripe currants, one and a half pounds sugar, 
tabkiipoonfui ground cinnamon, a teaspoonful each of salt, groutid 



CATSUPS. 403 



cloves and pepper, pint vinegar ; stew currants and sugar untH quite 
thick, add other ingredients, and bottle for use. 

Grape Catsup. 

Five pounds of ripe grapes, picked from the stems, 3 pounds of 
sugar, I pint of vinegar, i tablespoonful each of cinnamon, pepper and 
cloves, one-half teaspoonful of salt. Boil the grapes and strain through 
a sieve to remove seeds and skins. Add the other ingredients and boil 
until thick. 

Gooseberry Catsup. 

Nine pounds gooseberries, 5 pounds sugar, i quart vinegar; 3 
tablespoonfuls cinnamon, one and a half each allspice and cloves. The 
gooseberries should be nearly or quite ripe. Take off blossoms, wash 
and put them into a porcelain kettle, mash thoroughly, scald and put 
through the colander, add sugar and spices, boil fifteen minutes, and 
add the vinegar cold ; bottle immediately before it cools. Ripe grapes 
prepared by same rule, make an excellent catsup. 

Mushroom Catsup. 

To each peck of mushrooms one-half pound of salt; to each quart 
of mushroom liquor one-quarter otince of Cayenne, one-half ounce of 
allspice, one-half ounce of ginger, two blades of pounded mace. Choose 
full grown mushroom flaps. Put a layer in a deep pan, sprinkle with 
salt; and so on alternately till full Let remain for a few hours, then 
break up with the hand; put in cool place for three days, occasionally 
stirring and mashing well to extract the juice. Put in the above pro* 
portion of spices, etc. Put into a stone-jar, cover closely, put 
in a saucepan of boiling water, set over the fire, and let it boil for three 
hours. Pour into a jug, where it should stand in a cool place till next 
day; strain it into dry, clean bottles. Be careful not to shake the cpn- 
tents, but leave all the sediment behind in the jug; cork well. > 

Walnut Catsup. 

Take one hundred green walnuts that are young enough to^ be 
pierced easily with a pin. Pierce each in five or six places, put in an 
earthen vessel, cover with a half pound of salt and 2 quarts of vinegar. 
Cover and stand aside for six days, mashing and stirring every day. At 
the en4 of that time, strain and squeeze every drop of liquor from %h% 



404 CATSUPS. 



walnuts. Add a half pint of vinegar to the remaining husks, beat them 
with a potato masher, and squeeze again. Turn all this liquor into a 
porcelain kettle, add to it i ounce of whole peppercorns, forty cloves 
slightly bruised, a quarter ounce of whole mace, a quarter ounce of nut- 
meg cut in thin slices, a small root of horseradish cut in slices, i blade 
of garlic chopped, i red pepper, a half pound of anchovies, and a quarter 
ounce of green ginger root cut in slices. Bring this mixture slowly to a. 
boil, cover the kettle closely, and boil slowly a half hour. Then strain, 
and stand aside to cool. When cold, add i pint of port wine ; bottle, 
cork tightly, and seal. This should stand three or four months before 
using. 

Oyster Catsup. 

Save the liquor in opening the oysters, and boil it with the beards, 
a bit of mace and lemon peel. In the meantime throw the oysters into 
cold water, and drain it off. Strain the liquor, and put it into a sauce- 
pan with the oysters, and as much butter, mixed with a little milk, as 
will make a sufficient quantity of sauce, but first rub a little flour with 
it. Set them over the fire and stir constantly, and when the butter has 
boiled once or twice, take them off, and keep the saucepan near the fire, 
hwt not on it; for if done too much the oysters will be hard. Add a 
little lemon juice and serve. 




CANDIES. 405 



CANDIES. 




Very many candies made by confectioners are made without boilings 
which makes them very desirable, and they are equal to the best "French 
Creams." The secret lies in the sugar used, which is the XXX 
powdered or confectioners' sugar. Ordinary powdered sugar, when 
rubbed betv/een the thumb and finger, has a decided grain, but the con- 
fectioners' sugar is fine as flour. The candies made after this process 
are better the day after. 

Cream Candy, 

Delicious candies may be made from the white of an ^gg ahd a 
tablespoon of cream or cold water lightly beaten togethei Into this the 
sugar should be stirred until it is the consistence of stiff dough. Work 
until smooth, form into small balls the size of a cream chocolate, 
stand on greased paper, and put in a cool dry place to harden (about 
two hours). 

A variety of flavors may be used, and the candy may be colored 
with the usual materials used for coloring rose and orange cake. ^ 

Almond Creams, 

Roll the blanched almonds in some of the cream candy, then in a 
little granulated sugar, to give them a glossy appearance ; or, mould the 
cream in thick lozenge form and press a nut on top of each one. 



4o6 CAN£UES, 

Chocolate Creams. 

Put a half pound of chocolate into a small, bright, tin basin, and 
stand it over the tea kettle or boiling water to melt, then stand it in a 
basin of boiling water to prevent its cooling while you dip the creams. 
Place one ball on the end of a fork, dip it down into the melted chocolate, 
see that it is thoroughly covered, lift it up, drain, scrape off the fork on 
the side of the basin, then slide the cream chocolate back on the greased 
paper, and so continue until all are dipped. Stand in a cool place over 
night, and they are ready to use. 

Cream Dates. 

Remove the stones from the large dates, make the cream as directed 
in preceding recipe. Roll a tiny bit into a long roll, put it in the date 
where you remove the stone, press the two halves together, so that the 
white cream will show betv/een. Roll the whole in granulated sugar, 
and stand away to harder^- 

Cream Cherries, 

Make precisely the same as cream dates. 

Cocoanut Candy Quickly Made. 

Grate the meat of a cocoanut, and having ready 2 pounds of finely 
sifted white sugar, the beaten whites of 2 eggs, and the milk of the nut; 
simply mix all together, and make into little cakes. In a short while 
the candy will be dry enough to use, and found to be as good as if 
boiled 

Fig Candy. 

Grease a square, shallow pan well with butter. Boil 2 pounds of 
sugar and i cup of water together without st'irring (after the sugar 
melts) until it hardens and becomes brittle when dropped in cold water; 
then add a tablespoonful of lemon juice, and pour over the figs, having 
first washed and opened them. When nearly cold, mark out in narrow 
strips with a knife. 



CANDIES, 



¥>1 



Nut and Fruit Creams. 

Make the cream candy as before directed, knead and roll out in a 
sheet one-half inch thick, and place the nut meats (almonds, English 
walnuts, or halves of hickory nut meats) in rows one- half inch apart 
each way; press down, cut in squares with a nut in each square. Flavor 
with vanilla* Let harden before using. Fruits of any kind, dates, figs 
cut in halves, cherries dried in sugar, or raisins (stoned), may be prepared 
in the same manner. Serve the fruit and nut creams mixed. The nuts 
or fruits may be rolled separately in the cream candy. Then roll the 
cream in granulated sugar, to impart a glistening appearance. 

Peppermint Drops, 

Take i pound of dry granulated sugar, place in a granite kettle; 
add one-half cup of water and let it come almost to a boil by continually 
stirring; remove from the fire as soon as its bubbles rise. Allow the 
syrup to cool a little, stirring all the time; add strong essence of pep- 
permint to suit the taste, and drop on tins or sheets of smooth white 
^aper. 

Stick Candy, 

Take i pint of granulated sugar, i cupful of water, half a teaspoon- 
ful of cream tartar, i small spoonful of butter. Boil without stirring 
twenty-five minutes, or until crisp when dropped in water. Just before 
taking from stove add half a teaspoonful of soda. Pour upon platters 
to cool, and pour 2 teaspoonfuls of lemon or any flavoring over the top. 
When partly cool, pull until very white. Draw into sticks the size you 
wish, and cut off with shears in any form desired. It may be colored if 
desired. 

Molasses Candy, 

One cup of New Orleans molasses, i cup of brown sugar, i table- 
spoon of vinegar, i ounce of melted butter. Mix all together and boil 
without stirring until it hardens when dropped in cold water; then add 
a teaspoonful of baking soda, and pour into buttered tins. 

Or, when cool, pull and cut in sticks. While pulling, brush the 
hands with butter or moisten them with ice water. The longer it is 
pulled, the whiter and nicer it will become, both in color and taste. 



4oS CANDTES. 



Walnut Molasses Candy, 

Make a plain molasses candy, and when done, grease deep, square 
pans with butter, fill nearly full with walnut kernels, pour the molasses 
candy over them, and stand away to cool. 

Peanut Molasses Candy, 

Peanut molasses candy is made precisely the same as walnut 
molasses candy. 

Tafy. 

One-half pint of water, 3 ounces of butter, one-half teaspoonful of 
lemon juice, 2 teaspoonfuls of vanilla, one and one-half pounds of sugar, 
(confectioners' A). Stir the water and sugar over the fire until the 
sugar is dissolved, then boil until it arrives at the ball stage; that is, 
when small quantity is cooled in water and rolled between the thumb 
and finger, it forms a soft ball. Now add the butter and lemon juice 
and boil to the "crack," that is, it hardens quickly when dropped in cold 
water, and will not stick to the teeth. Add the vanilla, and turn out in 
greased shallow pans to cool. 

Vinegar Candy. 

Three cupfuls sugar, one-half cupful water, one-half cupful vinegar. 
Stir before putting on the stove, but not after. When partly done add 
I teaspoonful of butter. Just before removing from the stove, stir in 
one-half teaspoon soda dissolved in a few drops of hot water. When 
cool enough to handle, pull white with the tips of the fingers. 

Maple Candy, 

One cupful granulated sugar, one and one-half cupfuls maple syrup, 
butter the size of a walrmt. Cook until it hardens. 

Tutti-Fnitti Cream Candy. 

Three cupfuls white sugar, one-half cupful water, i tablespoonful 
vinegar. Boil ten minutes, then add i cupful grated fresh cocoanut or 
the desiccated. Boil ten minutes longer, remove from fire and stir in i 
pound of fresh chopped figs or nut meats, half and half with the figs. 
Drop by spoonfuls oa buttered paper or in fancy moulds, or pour in 
shallow pans arvi cut in squares while cooling. Raisins may be mixed 



I 



CANDIES. 40^> 



Chocolate Caramels. 

One cupful yellow sugar, 2 cupfuls molasses, boll ten minutes, add 
I tablespoonfui iiour, butter the size of an egg, and one-half pound 
grated chocolate ; boil twenty minutes longer. Pour in buttered tins, 
and when cool, mark off in squares, vanilla flavoring. 

Pop Corn Balls, 

Take one pound of refined sugar and boil until it becomes waxy. 
A convenient quantity of the freshly popped corn having been placed 
in a milk pan, enough ef the warm syrupy candy is poured on and 
mixed by stirring, to cause the kernels to adhere in d mass, portions of 
which may be formed into balls by pressing them into the proper shape 
with the hands. Ordinary molasses, or sugar-house syrup may be used 
as well, by being boiled to the same degree. New Orleans molasses is 
prepared by many. 

Horehound Candy. 

Boil 2 ounces of dried horehound in a pint and a half water for 
about half an hour ; strain and add three and a half pounds brown sugar. 
Boil over a hot fire until it is sul^ciently hard, pour out in flat, well- 
greased tin trays, and mark into sticks or small squares with a knife, as 
soon as it is cool enough to retain its shape. 

Lemon Candy, 

Take a pound loaf sugar and a large cup water, and after cooking 
over a slow fire half an hour, clear with a little hot vinegar, take off the 
scum as it rises, testing by raising with a spoon, and when the "threads" 
will snap like glass pour into a tin pan, and when nearly cold mark in 
narrow strips with a knife. Before pouring into the pans, chopped 
cocoanut, almonds, hickory nuts, or Brazil nuts cut in slices, may be 
stirred into it. 

Hickory-nut Macaroons. 

Take meats of hickory nuts, pound fine and add mixed ground spice 
and nutmeg ; make frosting as for cakes, stir meats and spices in, putting 
in enough to make it convenient to handle ; flour the hands and make the 
mixture into balls the size of nutmegs, lay them on buttered tins, giving 
•-Qom to spread, and bake in a quick oven. These are delicious. 






4IO FOOD FOR INVALIDS. 



FOOD FOR INVALIDS. 

Dainty service and delicate china will often tempt an invalid mo: 
than the food. 

Let the napkins be clean and the tray covered, unless a fancy tray. 
Don't let the patient wait too long. 

Never send rich food. If broths are too rich, let cool and skimj 
grease off and then re-heat and serve. 

You should vary the seasoning of food for the sick according to th 
condition of the patient; one recovering from illness can partake of a 
small piece of roast mutton, chicken, rabbit, game, fish, simply dressed, 
and simple puddings, all of which are light food and easily digested. 
The invalid, as a rule, will be more likely to enjoy any preparation sent 
to him if served in small delicate pieces. There are so many small, 
dainty dishes that can be made for this purpose it seems useless to try 
to give more than a small variety of them. 

Tapioca Jelly. 

Wash the tapioca carefully in two or three waters, then soak it foi 
five or six hours, simmer it then in a stewpan until it becomes quite cleas. 
add a little of the juice of a lemon, wine if desired. 

To Make Gruel 

One tablespoonful of Robinson's patent groats, 2 tablespoonfuls oi 
cold water, i pint of boiling water. Mix the prepared groats smoothly 
with the cold water in a basin; pour over them the boiling water, stirring 
It all the time. Put it into a very clean saucepan; boil the gruel for ten 
minutes, keeping it well stirred; sweeten to taste, and serve. It may be 
flavored with a small piece of lemon peel, by boiling it in the gruel, or a 
little grated nutmeg may be put in; but in these matters the taste of the 
patient should be consulted. Pour the gruel in a tumbler and serve. 



FO^i) FOR INVALIDS, 



411 



When wine is allowed to the invalid, 2 tablespoon fuls of sherry or port 
make this preparation very nice. In cases of colds, the same quantity 
of spirits is sometimes added instead of wine. 

Mutton and Veal Broth, 

Is frequently ordered as a preparation for invalids. For the sick room 
such broth must be made as plainly as possible, and so as to secure the 
juice of the meat. Boil slowly a couple of pounds of lean mutton or 
veal for two hours, skim it very carefully as it simmers, and do not put 
in very much salt. If the doctor permits, some vegetable as seasoning- 
may be added, and for some broths a little fine barley or rice is added. 
It can be served with crackers. 

Beef Tea. 

One pound of lean beef, cut into small pieces. Put into a jar with- 
out a drop of water; cover tightly, and set in a pot of cold waten Heat 
gradually to a boil, and continue this steadily for three or four hours, 
until the meat is like white rags, and the juice "^U drawn out. Season 
with salt to taste, and when cold, skim. 

Chicken Broth, 

Take the first and second joints of a chicken, boil in i quart of 
water till very tender, and season with a very little salt and pepper. 

To Remove Grease from Broths. 

After pouring in dish, pass clean white wrapping paper quickly over 
the top of the broth, using several pieces, till all grease is removed. 

Broiled Chicken, Quail, Squirrel or Woodcock. 

Any of these must be tender. Take the breast of the first two, of 
the thighs of the others; place on hot coals or on a broiler, turning often 
to prevent burning. When done, remove the burned parts, if any, seasop 
slightly with butter, pepper and salt, and serve at once. 

Dried Beef Broth. 

Slice dried beef very thin and cover with boiling water. Set back 
on the stove, closely covered, for one-half hour. Season with small 
lump of butter and pinch of pepper. Serve with crackers or bread cut 
in dice. 



412 IPOOD FOR IN l^ ALIOS. 



Toasted Potatoes . 

Select large potatoes, and roast them in hot ashes. When done, 
press firmly in a cloth with the hand; then take the inside out on a plate 
and season lightly with butter. 

Vegetable Soup. 

Two tomatoes, 2 potatoes, 2 onions and i tablespoon rice; boil the 
whole in i quart of warer for one hour, season with salt, dip dry toast in 
this till quite soft, and eat; this may be used when animal food is not 
allowed. 

Milk Porndge, 

Dissolve I teaspoon of flour in a little cold water. Heat half pint 
milk and half pint water to boiling and stir in dissolved flour. Boil a 
few minutes till it thickens. Salt to taste. 

Onion Gruel. 

Is excellent for cold. Slice down a few onions and boil them in a 
pint of new milk, stir in a sprinkle of oatmeal and a very little salt, boil 
till the onions are quite tender, then sup rapidly and go to bed. 

Arrowroot Wine Jelly. 

One cup boiling water, two heaping teaspoonsful arrowroot, two 
heaping teaspoons white sugar, one tablespoonful brandy or three 
tablespoonful of wine. An excellent corrective to weak bowels. 

Port WineJeUy. 

Melt in a little warm water an ounce of isinglass; stir it into a pint 
of port wine, adding two ounces of sugar candy, an ounce of gum-arabic, 
and half a nutmeg, grated. Mix all well and boil ten minutes; or till 
everything is thoroughly dissolved. Then strain it through muslin and 
set it away to get cold, 

Gfahan Gems. 

Mix graham floUi with half milk or half water, add a little salt, 
beat, making the batter thin enough to pour; having the gem pan very 
hot, grease it, fill as quickly as possible and return immediately to a hot 
oven; bake about thirty minutes. Practice will teach just the proper 
consistence of the batter, and the best temperature of the oven. It will 
not be good unless well beaten. 



FOOD FOR IN yA LIDS. 413 



Chicken Jelly. 

Cook the chicken until meat will separate from bone; season. Re- 
move skin and bones and put in a mold using chopped giblets. Dis- 
solve 1-8 of box of Cox's Gelatine, and a little lemon juice, and boil in 
the water in which chicken was boiled until very much reduced. Pour 
over chicken in mould and let cool. Slice in thin pieces and serve with 
lemon. 

Tapioca Jelly, 

Wash the tapioca carefully in two or three waters, then soak it for 
five or six hours, simmer it then in a stewpan until it becomes quite clear, 
add a little of the juice of a lemon, wine if desired. 

"Barley Water, 

Put a large tablespoonful of well-washed pearl barley into a pitcher; 
pour over it boiling water; cover it, and let it remain until cold; then 
drain off the water, sweeten to taste, and if liked, add the juice of a 
]emon, and grated nutmeg. 

Toast IVatet, 

Slices of toast, nicely browned, without a symptom of burning, 
enough boiling water to cover them. Cover closely and let them steep 
until cold. Strain the water, sweeten to taste, and put a piece of ice 
in each glassful. 

felUce, 

One-half teaspoon of currant, lemon or cranberry jelly put into a 
goblet, beat well with 2 tablespoons water, fill up with ice water, arid you 
have a refreshing drink for a fever patient. 

F^er Drink, 

Pour cold water on wheat bran, let boil half an hour, strain, and add 
sugar and lemon juice. Pour boiling water on flaxseed, let stand till it 
is ropy, pour into hot lemonade and drink. ^ 

Panada. 

Take 2 richest crackers, pour on boiling water, let stand a few 
minutes, beat up an &gg, sweeten to taste, and stir all together ; grate in 
nutmeg and add brandy or wine to suit the invalid. Or, break in a pint 



^^^ - FOOD FOR INVALIDS. 



bowl toasted bread and pour over boiling water, adding a small lump of 
butter, 2 tablespoons wine, brandy or whisky; sweeten to taste, and 
flavor with nutmeg or cinnamon. 

Tapioca Cup Pudding. 

This is very light and delicate for invalids. An even teaspoonful 
of tapioca, soaked for two hours in nearly a cup of new milk ; stir into 
this the yolk of a fresh egg, a little sugar, a grain of salt, and bake it in 
a cup for fifteen minutes. A little jelly may be eaten with it. 

Baked Apples. 

Get nice fruit, a little tart and juicy, but not sour; clean them 
nicely, and bake in a moderate oven — regulated so as to have them done 
in about an hour ; when the skin cracks and the pulp breaks through in 
every direction, they are done and ready to take out. Serve with white 
sugar sprinkled over them. 

Soft Toast. 

Brown a slice of bread nicely over the coals, dip in hot water 
slightly salted, butter, and lay on the top an egg that has been broken 
into boiling water, and stand until the white has hardened; season the 
egg with a bit of butter and a sprinkle of salt. 

Plain Milk Toast, 

Cut a thin slice from a loaf of bread, neither stale nor yet new, 
toasted very quickly, pour upon it 3 tablespoonfuls of boiling milk or 
cream, pleasantly salted. Jelly can often be served with this toast as an 
appetizer. 

Prepared Flour. 

Take a double handful of flour, tie up tightly in cloth and put in a 
kettle of boiling water; boil from three to six hours, take out, remove 
the cloth, and you will have a hard, round ball. Keep in a dry, cool 
place, and when wanted for use, prepare by placing some sweet milk 
(pew always preferred) to boil, and grating into the milk from the ball 
enough to make it as thick as you desire, stirring it just before removing 
from the stove with a stick of cinnamon ; this gives it a pleasant flavor ; 
put a little salt into the milk. Very good for children having summe'* 
complaint 



FOOD FOR INVALIDS. 415 

Broiled Beefsteak, 

Many times a small piece of "tenderloin" or "porterhouse*' is more 
wholesome, for an invalid, than broths and teas ; and with this may be 
served a potato, roasted in the ashes, dressed with sweet cream (or a 
little butter) and salt, or nicely cooked tomatoes. Have the steak from 
half an inch to an inch thick, broil carefully two or three minutes over 
hot coals, turning often with a knife and fork, so as not to pierce it. 
When done, put on a small dish, season slightly with salt and pepper, 
and a small bit of butter, garnish with the potato, and serve hot 

Oyster Stews. 

Remove all bits of shell from a half dozen fresh, select oysters, 
place in a colander, pour over a teacup of water, drain, place liquor 
drained off, in a porcelain lined saucepan, let come to boiling point, skim 
well; pour off into another heated dish, all except the last spoonful 
which will contain sediment and bits of shell which may have been over- 
looked, wipe out saucepan, return liquor, add oysters, let come to the 
boiling point, add a small lump of butter, a teaspoon of cracker dust, a 
very little cayenne pepper and salt, and a half teacup fresh, sweet 
cream. 




WEIGHTS AND MEASURES. 



WEIGHTS AND MEASURES. 

The following table of weights and measures will be useful, and 
tiie^ have the merit of being correct. 

Butter the size of an G:gg = 2 ounces. 

Butter the size of a walnut = i ounce. 

One solid pint of chopped meat == i pound. 

Eight or ten eggs == i pound. 

One coffee cupful of butter, pressed down = one-half pound. 

Four teaspoonfuls = i tablespoonful liquid. 

One tablespoonful of soft butter, well rounded == i ounce. 

Four tablespoonfuls or half a gill = i wineglass. 

Two wineglasses or half a cup = i gill. 

Two gills = I coffee cupful. 

Two coffee cupfuls == i pint. 

Two pints = I quart. 

Four quarts =t= i gallon. 

Two tablespoonfuls liquid = i ounce. 

One tablespoonful of salt == i ounce. 

Sixteen ounces == i pound, or a pint of liquid. 

One rounded tablespoon of flour == one-half ounce. 

Three cups of corn meal = i pound. 

One and one-half pints of corn meal = i pound. 

Four coffee cupfuls of sifted flour = i pound. 

One quart of unsifted flour = i pound. 

One pint of granulated sugar = i pound. 

Two cofTee cupfuls of powdered sugar = i pound. 

One pint of brown sugar = thirteen ounces. 

Two and a half cups of powdered sugar i pound. 



MISCELLANEOUS RECIPES. 417 



4i8 MISCELLANEOUS RECIPES. 



MISCELLANEOUS RECIPES. 419 



420 MISCELLANEOUS RECIPES. 



MISCELLANEOUS RECIPES. /^l 



422 MISCELLANEOUS RECIPES. 



MISCELLANEOUS RECIPES. 423 



424 MISCELLANEOUS RECIPES. 



MISCELLANEOUS RECIPES. 425 



426 MISCELLANEOUS RECIPES, 



MISCELLANEOUS RECIPES, A27 



428 MISCELLANEOUS RECIPES. 



MISCELLANEOUS RECIPES. 429 



430 MISCELLANEOUS RECIPES. 



MISCELLANEOUS RECIPES. 43 1 



432 MISCELLANEOUS RECIPES, 



WHEN FOOD IS IN SEASON. An-i, 



WHEN FOOD IS IN SEASON. 

Apples are in season all the year; cheapest from August until 
spring. 

Artichokes (Jerusalem) are ready for use in September. 
Asparagus from the first of May until middle of June. 
Bass, of which there are a dozen varieties, at all times of the year. 
Beans, string, June to November; Lima, from July throughout 
the year. 

*Beef is good at all seasons of the year. 
Beets from June through the year. 

Blackberries from July to September. 
^ Blue fish, a popular fish on the sea coast, from June to September. 
^ Brant, a choice wild fowl, April and May, and September and 
October. 

Bream, a fish sometimes known as dace, in the winter months. 

Broccoli, a kind of cabbage, from September to November. 

Buckwheat cakes in cold weather. 

Butternuts ripen in September. 

Cabbage, May and June, and lasts through the winter- 
Carrots from the South, in May, and last until November. 

Cauliflower from June until spring. 

Celery from August to April, but it is better after being touched 
by frost. 

Checkerberry in winter and spring. 

Cheese all the year round. 

Cherries from the South in May, and continue till August 

Chestnuts -after the first severe frost. 

Chocolate is best in cold weather on account of its richness. 



43^ Vi^If£N FOOD IS IN SEASON. 

\i . , , , . II I I ■ m l m a g I 

Chub, a fresh water fish, in fall and winter. 

Clams from May until September. 

Conger eels from November to April. 

Corn, green, from June to September. 

Crabs from June to January, but are more wholesome in the cold 
VrfOnths. 

Cranberries from September to April. 

Cucumbers in the South, April; in Middle States, June to 
November. 

Currants, green, June to July ; ripe, July to August. 

Damsons, a small black plum, July to December. 

Doves, the turtle, one of the best game birds, in August and 
September. 

Ducks, domestic, are best in June and July. Wild in spring 
and fall. 

Eels from April till November. 

Eggs are always in season, but are cheap in spring, and high in 
winter. 

Elderberries, August and September. 

Fish, as a rule, are in the best condition just before spawning. 

Geese, wild, from October to December ; tame, at four months old 

Gooseberries from June to September. 

Grapes from September till winter. 

Guinea fowl, best in winter when they take the place of partridges. 

Haddock from November till December, and June and July. 

Halibut in season all the year. 

Herring from February to May. 

Herbs for seasoning should be gathered just as they begin to 
(lower. 

Horseradish is always in season. 

Lamb in March, but from June to August is best as well as 
cheapest. 

Lemons arrive fresh from the West Indies in winter. 

Lobsters are plentiful in market, except in winter months. 

Mackerel from May through the summer. 

Mushrooms are most plentiful in August and September. 

Muskmelons from July to the middle of September. 



WHMN FOOD IS IN S&ASON. 4^5 



f Mutton is in season all the year, but is not so good in the fall, the 
meat being drier and strong flavored. 

Onions, new, large, from the Bermudas about May ist, and from 
the South in June, and those of home raising in the Middle States the 
middle of July. 

Oranges from Florida and West Indies are in market from October 
until April ; those from the Mediterranean from January until May. 
The Florida oranges are best and largest. 

Oysters are in season from September to May ; May, June and 
July being the spawning months. 

Partridges, pheasants or ruffed grouse, are in season in most 
markets from September to January, but are best in October and 
November. 

Pawpaws are ripe about the middle of September. 

Peas, green, reach markets from Bermudas about May ist ; from 
the South May 15 ; home grown in the Middle States about June 15. 

Peaches come from the Bermudas May i ; from the South July i ; 
and are plenty in market from August to November. 

Pears which are best for eating, are in season from August to 
October. 

Pickerel is best from September to March. 

Pigeons, wild, are plentiful in September and October. 

Pork should never be eaten in warm weather. 

Potatoes, new, arrive from the Bermudas about April ; from the 
South June to July, and are plentiful in July and August. 

Potatoes, sweet, are in season from August to December, after 
which they lose their flavor. 

Prairie chickens in season from August to October. 

Prunes arrive fresh from December to May. 

Pumpkins are in season from September to January. 

Quail (often called partridge in the South) from November and 
December. ^ 

Quinces are in season from October to December. 

Rabbits are in best condition in November, but are in season from 
September till January, and in the North later, until the breeding 
season begins. 

Radishes ar$ in season from April till cold weather. 



436 WHEN FOOD IS IN SEASON. 

Rail, an excellent little game bird, is best in September and 
October. 

Raspberries are in market from the middle of June till September. 

Reed birds are best in September and October. 

Rhubarb from April to September. 

Salmon from March till September. 

Shad appear in market from February 20 to June. 

Smelts are abundant from October to April. 

Snipe are in market from March 20 to April 20, and again in 
October. 

Spinach is the earliest vegetable used for greens, and is continued 
through the season by providing a succession of crops. 

Squash, summer, from June to August; winter, from August 
through the winter. 

Strawberries from the South appear as early as April i, but are 
not plentiful until June, and the season is over in July. 

Sturgeon from April to September. 

Suckers from October to April. 

Tomatoes are not plentiful in Northern markets before June. 

Trout, brook, are in season from March till August; lake trout 
from October to March. Mackinaw trout in winter months. 

Turkeys are best in fall and winter, though in market at all seasons. 

Turnips, new, are in market about June i, and last through the 
year. 

Turtles are in market from May to winter. 

Veal is in season except in hot weather, when it keeps badly. 

Venison from the buck is best from August to November, from the 
doe, from November to January. 

Watermelons are in season from July to October. 

Woodcock is in season from July to November, but Is best in 
October. 



THE NURSERY. 43 j^ 



HEALTH SUGGESTIONS. 
Worms. 

A child may frequently be relieved from worms by the administering 
of an injection. A litle cina is the principal remedy. It can be given 
in homoepathic doses prescribed by a physician, to great advantage. 

For a Cold in the Head. 

Camphor is the best remedy for the first symptoms. If there is 
nothing convenient but the ordinary spirits of camphor, put one or two 
drops upon a lump of sugar and dissolve the sugar in a tumbler half full 
of water, and give a teaspoonful every two hours. 

Teething. 

The period of teething is one fraught with considerable danger to 
the infant. Teeth-cutting generally begins between the ages of five and 
seven months. It is indicated by redness, heat, and tenderness of the 
gums. Sometimes there is fever, fretfulness, disturbed sleep. More 
frequent discharges from the bowels. 

General Treatment. — When the gums are hot and swollen, and 
especially if there is a determination of blood to the head, with twitching 
of the muscles, the gum should be lanced immediately over the tooth; 
this will generally relieve the symptoms. The child may be allowed to 
bite upon some hard substance, as an ivory ring. 

Aconite may be given when there is much fever, with restlessness 
and pain; the child cries and starts. 

To Cure Toothache, 

The worst toothache, or neuralgia coming from the teeth, may be 
speedily and delightfully ended by the application of a bit of clean cot- 
ton, saturated in a solution of ammonia, to the defective tooth. Some- 
times the late sufferer is prompted to momentary laughter by the 
application, but the pain will disappear. ^ 

Cure for Rheumatism and Bilious Headache. 

Finest Turkey rhubarb, half an ounce; carbonate magnesia, one 
ounce; mix intimately; keep well corked in glass bottle. Dose: One 
teaspoonful, in milk and sugar, the first thing in the morning; repeat 
till cured. Tried ivith success. 



^^8 TIME TABLE FOR COOKS. 



TIME TABLE FOR COOKS. 

Asparagus, boiled, fifteen to thirty minutea 

Beans, (pod) boiled, one hour. 

Beans with green corn, boiled, forty-five minutes, 

Beef, roasted, twenty-five minutes. 

Beefsteak, broiled, fifteen minutes. 

Beefsteak, fried, fifteen minutes. 

Beef salted, boiled, thirty-five minutes. 

Bass fresh, broiled, twenty minutes. 

Beets young, boiled, two hours. 

Beets old, boiled, four hours and a half. 

Bread, corn, baked, forty-five minutes. 

Bread, wheat, baked, one hour. 

Cabbage boiled, one hour. 

Cauliflower boiled, one to two hours. 

Cake sponge, baked, forty-five minutes. 

Carrot orange, boiled, one hour. 

Cheese old, raw. 

Chicken, fricasseed, one hour. 

Codfish dry and whole, boiled, fifteen minutes. 

Custard (one quart), baked, thirty minutes. 

Duck, tame, roasted, one hour and a half. 

Duck, wild, roasted, one hour. 

Dumpling apple, boiled, one hjur. 

Eggs hard, boiled, ten minutes. 

Eggs soft, boiled, three minutes. 

Eggs fried, five minutes. 

Fowls domestic, roasted or boiled, one hour. 



77j//{ r.iMi.E /V'/r [:o0KS. 43f 

Gelatine, boiled. 

Goose wild, roasted, twenty minutes. 
Lamb, boiled, twenty minutes. 
Meat and vegetables, hashed, thirty minutes. 
Mutton, roasted, twenty-five minutes. 
Mutton, broiled, twenty minutes. 
Onions, boiled, one to two hours. 
Oysters, roasted. 
Oysters, stewed, five minutes. 
Parsnips, boiled, one hour. 
Pigs feet, soused. 
Pork, roast, thirty minutes. 
Pork, boiled, twenty-five minutes. 
Pork, broiled, twenty minutes. 
Potatoes, boiled, thirty minutes. 
Potatoes, baked, forty-five minutes. 
Potatoes, roasted, forty-five minutes* 
Rice, boiled, twenty minutes. 
Salmon fresh, boiled, eight minutes. 
Sausage, fried, twenty-five minutes. 
Sausage, broiled, twenty minutes. 
Soup, vegetable, boiled, one hour. 
Soup, chicken, boiled, tvvo hours. 

Soup, oyster or mutton, boiled, three hours and a half. > 
Spinach, boiled, one to two hours. 
Tapioca, boiled, one hour and a half. 
Tomatoes, fresh, one hour. 
Tomatoes, canned, thirty minutes. 
Trout, salmon, fresh, boiled or fried, thirty minutes. 
Turkey, boiled or roasted, twenty miriutes. 
Turnips, boiled, forty-five minutes. 

Veal, broiled, twenty minutes. _ 

Venison steak, broiled, twenty minutes. 

The time given is the general average; the time will vary slightly with the quantity 
af theartido. 



440 THE NURSERY. 



THE NURSERY. 



It is not the intention of the author to make this a complete guide 
for mothers in caring for their Httle ones, but to give a few simple sug- 
gestions which may be worth dollars to the mothers in times of need. 
We advise all mothers and especially young ones, to have in their library 
a complete medical book, treating not only of infants but of the sick 
room and hygiene in general. 

THE INFANT. 

The clothing of infants should be such as will allow full play to 
their limbs, and be thick enough to protect and keep them warm. 
Flannel is the best material of which to make underclothes for infants. 
The clothing should be light, so as not to encumber the child, and should 
be simple, so that it may be easily taken off and put on, and should be 
loose, so as to leave room for growth and expansion of the form. 

"Give the baby a drink of water six times a day," was one of the 
most important messages ever sent over the telegraph wires to a young 
mother. 

Everything depends upon the start an infant has in life. "As we 
bend the twig, so will the tree incline." Don' t begin by rocking it to 
sleep. It will rest much easier if this is omitted. A lady with whom I 
am personally acquainted, and whose address I will willingly give, has 
been so successful in the bringing up of her two babies, I must mention 
her in these pages. 

Her little girl now two and a half, still keeps up the habit of going 
to bed at eleven a. m. and sleeping until two p. m. She plays until half- 



THE NURSERY. 441 



past five when a light supper is given her and she goes to bed singing. 
She wakens at six in the morning, but plays until her mamma goes into 
the nursery after her. Callers are astonished when a baby is men- 
tioned, for no one would know a baby was in the house. This was 
accomplished by earnest persistence, and although she is much fondled 
and loved by all, yet no one's work is interfered with. Her boy now 
seven, goes to bed at eight, without a murmur — and in a dark room, for 
his little sister sleeps in her little bed by the side of his bed, and a light 
would waken her. It is not too late when they are a year or so old, if 
you can stand a little crying, but if you begin it, stick through it even if 
you stop your ears, for if you once give up, it will be the harder next 
time. Be sure the little one is not hungry or wet, fix it comfortably in 
bed, kiss it all you want, and then leave it. If it climbs out of bed go 
in without saying a word and fix it again and again. Each day will 
be easier, soon the crying will cease, and it will sleep. 

Great care should be taken to shade a baby's eyes from the light 
If a strong light shines directly in its face, it often produces ophthalmia, 
an inflammation of the eyelids, which is troublesome and dangerous. A 
few drops of breast milk, applied to the eye and worked under the lid^ 
is very healing to sore lids. 

Croup— No. /. 

Take sweet hog's lard and tincture of camphor or camphor gum 
and simmer together a short time ; gum the size of a pea to a tablespoon 
of lard; keep it in the house prepared, and rub on the throat at first 
symptom. 

Croup can be cured in one minute, and the remedy is simply alutn 
and molasses. The way to accomplish this deed is to take a knife or 
grate and shave off in small particles about a teaspoonful of alum ; then 
mix it with twice its quantity of molasses, to make it palatable, and 
administer it as quick as possible. Almost instantaneous relief will 
follow by vomiting. 

Croup— No, 2. 

A lady writer of professional experience gives the following advice 
kO mothers whose children have the croup : First get a piece of chamois 
skm, make a little bib, cut out the neck and sew on tapes to tie it oi>* 



44* THE NURSERY. 



I 



then melt together some tallow and pine tar ; rub some of this in the 
chamois and let the child wear it all the time. My baby had the croup 
whenever she took cold, and since I put on the chamois I ^»ave had no 
more trouble. Renew with tar occasionally. 

Cure for Cough or Hoarseness, 

One of the best remedies for coughs, colds, and particularly fori 
hoarseness, is made as follows : Wet a piece of cotton batting on the 
inside, wrap it around a lemon, and cover with ashes and coals to roast 
as you would roast a potato ; let it roast from fifteen to twenty minutes, 
fike out, clip off one end, squeeze out the juice, and strain it through a 
thin cloth to remove any seeds or particles of pulp. There will be from 
four to five teaspoonfuls of juice, which mix with an equal quantity of 
strained honey (to strain — warm and strain through a thin cloth); or, 
instead of honey add three teaspoons of granulated sugar, place the cup 
in a pan of hot water, set on the stove until sugar is dissolved. Take 
one or two teaspoonfuls every hour, or after a spell of coughing. For 
a child add a larger proportion of honey and sugar, and give a quarter 
teaspoonful every two hours. 

The Ear. 

Never put cotton in the ear for any length of time, as it has been 
demonstrated that the continued use of cotton in the ear will cause 
deafness. 

Nose Bleed. | 

Take a small piece of coarse brown paper, let the patient moisten 
it with saliva and place in the roof of the mouth, and hold it there with 
the toneue. This is eifectual. 



To Expel Substances from the Nose, 

When a bean, a grain of coffee or like substance becomes lodged in ) 
the nose, — 'place your open mouth to that of the child and blow with all 
your might. If this fails to expel the substance, get a doctor. 

Protection ffom Cold. 

Never let the little children go out of doors in winter without being 
warmly clad. They loose heat rapidly, and easily contract the throat and 



THE NURSERY. 443 



lung affections. Every child should have full suits of underclothing; 
and especially let the legs and ankles be well protected with thick 
stockings and leggins. 

The care of the feet is the greatest picket post after the child 
begins to run alone. Watch well the little feet that no damp or chill 
is creeping up to chill the vitals. A pair of warm stockings to each 
pair of restless feet must be kept by the stove in all damp or cold 
weather, and never let a child stop a moment its active play until you 
know whether its feet are warm and dry. 

No child should go to bed hungry, but food taken near the hours 
of sleeping should be of the simplest nature — a cracker, a bit of bread, 
or a glass of milk. 

iVhooping'Cough Cure, No. /. 

Olive oil, 2 ounces ; Jamaica rum, 2 ounces ; brown sugar, 2 ounces; 
laudanum, i drachm. Melt the sugar in a little water and add the 
other ingredients. Give a teaspoon after every paroxysm. 

After the third week of whooping cough, put i ounce strongest liquid 
ammonia in a gallon of boiling water, in an open pan. Keep up the 
steam by putting in a red hot brick. Place in the center of the room 
where the patient is. This will frequently terminate the malady in 
three or four days. Try it each night until relieved. 

TVAa^ to do. — The commencement of whooping cough, for the 
first ten days give the following prescription: Take of fluid extract of 
Belladonae, thirty drops; Tincture Opii Camp., one ounce; Syrup of 
Aurantii, two ounces. Mix. — Give from four to eight teaspoonfuls in 
twenty-four hours, to a child three years old. 

If the child is not weaned, keep him entirely to the breast; if he is 
weaned, to a milk and farinaceous diet Confine him for the first ten 
days to the house, more especially if the whooping-cough is attended, as 
it usually is, with more or less bronchitis. But take care that the rooms 
are well ventilated. After ten days use the above. 

For Vermify in Children s Heads. 

Powdered cevadilla one ounce, powdered staves-acre one ounce, 
pov^dered pansy seed one ounce, powdered tobacco one ounce. Mix 
well and rub among the roots of the hair thoroughly. 



^^^ THE NURSERY. 



To Cleanse a Nursing Bottle. 

Take small rolls of brown paper and wet and soap them well. Pu 
in bottle with warm water and shake well, or a handful of shot will 
serve equally as well. Either of these will remove all particles or sub 
stances from bottles or decanters, and make them like new. The shot;! 
can be saved and used innumerable times. | 

Chafing. I 

The want of water, inattention, and want of cleanliness are the >' 
usual causes of chafing. The chafed parts ought to be well and thor- 
oughly sponged with tepid rain water — with a pinch of baking soda dis- 
solved in it and sprinkle the chafed parts with fuller's earth, which can 
be procured at any drugstore. 

Diarrhcea. 

Stir lightly into a teacupful cold water the white of one ^g^ not 
beaten. This forms a coating on the stomach, and is also nourishing, 
and is good in any disease where patient cannot eat. Another delicate 
preparation for a weak stomach is slippery elm gruel. Mix fine slippery 
elm flour with cold water, then stir into boiling till thickness of gruel.'. 
Charcoal crackers are of great value in assisting digestion. 

In this disease the most important item is absolute quiet on a bed. 
Bits of ice may be eaten and swallowed at will, but drink little liquid of 
any kind. If compelled to be on the feet, bind a strong piece of wooleiii 
flannel tightly around the abdomen, having it doubled in front. For 
diet, use rice parched like coffee, boiled and eaten with a little salt and 
butter. Some advise making a tea of it, and also using boiled milk and 
mutton broth, with crisp white crackers for children. 

Diphtheria. 

For the first two or three days, while the fever runs high, keep the 
patient in bed, put him on a low diet, tea, arrowroot, etc. Apply to his 
throat, every four hours, a warm bran and oatmeal poultice. If he is 
old enough to have the knowledge to use a gargle, the following will be 
found serviceable: 

Take of — Permanganate of Potash, pure, 4 grains; water, 8 ounces. 
H not old enough, swab. 

Another good remedy is a few drops of tincture of iron. A little 
alcohol and borax mixed. 
1 



THE NURSERY. 445 



Sleeplessness, caused by too much blood m the head, may be over- 
come by applying a cloth wet with cold water to the back of the neck. 

Wind colic is relieved by peppermint essence, taken in a little 
warm water. For small children it may be sweetened. Paregoric is 
also good. 

For stomach cramps, ginger ale or a teaspoonful of the tincture of 
ginger in a half glass of water in which a half teaspoonful of soda has 
been dissolved. 

Sickness of the stomach is relieved by drinking a teacupful of hot 
soda and water. If it brings the offending matter up, all the better, 

To Harden Nipples, 

Bathe with a preparation of one-half ounce liquid tannin and two 
ounces glycerine, for three or four months before confinement, once or 
twice a day. 

For Sore Nipples. 

Bathe in Pond's extract. The nipple need not be washed off 
before nursing. Or, to the well beaten white of an egg add a few drops 
of tannin, mix thoroughly, and bathe. Make fresh every day or two. 

To Stop Bleeding. 

Apply wet tea leaves, or scrapings of sole leather to a fresh cut and 
it will stop bleeding, or apply a paste of flour and vinegar. 

To Stop Bleeding at the Nose. 

Bathe the feet in very hot water, drinking at the same time a pint 
of cayenne pepper tea, or hold both arms above the head. 

For Dressing Cuts, IVounds or Sores. 

Surgeon's solution of carbolic acid and pure glycerine mixed in 
equal parts, and applied on soft lint or linen cloth. 

Dirt in the Eye. 

To remove specks of dirt from the eye, immerse the eye in cool 
water, then wink and roll the eyeball until the desired result is accom- 
plished. Or, put one or two flaxseeds on the ball of the eye, and close- 
the eye for a moment; the seeds will gather all foreign matter and grad- 
ually work themselves out, 



44^ 



THE NURSERY. 



Hoarseness. 

It is said hoarseness may be relieved by using the white of an &gg, 
thoroughly beaten, mixed with lemon juice and sugar. Take a tea- 
spoonful occasionally. 

Burns and Bruises. 

Apply peach tree leaves, the smooth side next the skin, and bind 
them on. For burns, when there is danger of mortification, or even if it 
has already set in, bind on strips of cloth dipped in clean tar. 

Salve for Cuts and Burns. 

To one-half pound of sweet lard add one-fourth pound of beeswax 
and the same of resin ; beat all together till well mixed ; pour in a little 
tin box. Apply a little to the wound on a soft cotton cloth. 

Ivy Poisoning. 

A simple and effectual remedy for ivy poisoning, is said to be sweet 
spirits of nitre. Bathe the affected parts two or three times during the 
day, and the next morning scarcely any trace of the poison will remain. 

tVeaning, 

Weaning is sometimes an important subject for the consideration 
of the mother. If her health is such that she cannot nurse the child, if. 
is best that it should be given to a wet nurse, until the time has comf 
for weaning. This may commence as soon as the first two teeth havf 
made their appearance, or between the seventh and eighth months. 
The child should be gradually accustomed to a change of food, so by the 
time it is twelve to eighteen months old, it may be completely weaned, 
The spring and fall are the most favorable for weaning the child. 

Earache, 

Take a bit of cotton batting, put upon it a pinch of black pepper, 
gather it up and tie it, dip in sweet oil and insert into the ear; put a 
flannel bandage over the head to keep it warm. It will give immediate 
relief. As soon as any soreness is felt in the ear, let three or four 
drops of the tincture of arnica be poured in and the orifice be filled 
with a little cotton wool to exclude the air. It is a sure preventive 
ag^nst gathering in the ear, which i$ the usu^ cause of earache. 



THE NURSERY. 447 



For Toothache, 

Alum reduced to an impalpable powder, two drachms; nitrous spirit 
of ether, seven drachms; mix and apply to the tooth. 

Toothache, 

The worst toothache, or neuralgia coming from the teeth, may be 
speedily and delightfully ended by the application of a bit of clean cotton, 
saturated in the solution of ammonia, to the defective tooth. Sometimes 
the late sufferer is prompted to momentary laughter by the application, 
but the pain will disappear. 

Alum reduced to a powder, a teaspoonful of the powder and an 
equal quantity of fine salt well mixed, applied to the gums by dipping 
your moistened finger in the mixed powder; put some also in the tooth, 
and keep rubbing the gums with it; it scarcely ever fails to cure. 

For Sore Throat, 

Cut slices of salt pork or fat bacon; simmer a few moments in hot 
vinegar, and apply to throat as hot as possible. When this is taken off > 
as the throat is relieved, put around a bandage of soft flannel. A 
gargle of equal parts of borax and alum, dissolved in water, is also 
excellent. To be used frequently. 

Cough Syrup. 

Syrup of squills 4 ounces, syrup of tolu 4 ounces, tincture of blood- 
root one and one-half ounces, camphorated tincture of opium 4 ounces. 
Mix. Dose for an adult, i teaspoonful repeated every two to four hours, 
or as often as necessary. 

For Quinsy. 

Gargle with water as hot as can be borne. This gives great relief 
even in severe cases. 

Liniment 

The common Mayweed blossoms put in alcohol are much superior 
to arnica for the same use. 

To Check yomiting. 

Give a teaspoon of whole black mustard seed ; i tablespoon may be 
given in severe cases. '^ 



448 THE NVRSERY. 



Sleeplessness. 

Wet a cloth in cold water, and lay it on the back of the neck. Folci^ 
a towel smoothly over it, and very often it will soothe the weary brain, i 
and quiet the nerves better than an opiate. It is particularly useful inl 
case of a dull headache. 

Bee stings. 

Any absorbent will give relief from bee stings, but perhaps nothing 
is more effectual than lean raw meat. The sting of a bee or wasp may 
be almost instantly relieved by it. It is said to cure the bite of a rattle- 
snake, and relieve erysipelas. 

IVounds from Rusty Nail, 

Smoke this or any inflamed wound over the fume of burning woolen 
cloth, wool or sugar, for fifteen minutes, and the pain will be taken out. 

For Sprains. 

The white of an egg and salt mixed to a thick paste, is one of the 
best remedies for sprains, bruises or lameness, for man or beast. Rub 
well the part affected. 

Relief from Asthma. 

Sufferers from asthma should get a muskrat skin and wear it ove'* 
their lungs with the fur side next to the body. It will bring certain 
relief. Or, soak blotting paper in saltpeter water, then dry, burning at 
night in the patient s bedroom. 

Cme for Fehn. 

When a felon first makes its appearance, take the inside skin of an 
^gg shell, and wrap it around the affected part. When the pressure m 
becomes too painful, wet it with water, and keep it on twelve hours. |l 
Roast or bake thoroughly a large onion ; mix the soft inner pulp with 
two heaping tablespoons of table salt, and apply the mixture to the 
afiected part as a poultice, keeping the parts well covered. Make fresh 
applications at least twice a day, morning and evening, and a cure will 
follow in at least a week. 

Or, I teaspoon of scorched salt, i teaspoon of corn meal, i teaspoon 
of scraped hard soap, i teaspoon of beet leaves pounded up, 12 drops of 



THE NURSERY, . 449 



turpentine, and the yolk of i ^g^. Mix all ingredients together in the 
form of a poultice, in which bind closely the swollen finger. 

Or, procure 5 or 6 lemons, cut off the end of one, thrust the sore 
finger into the lemon, and let it stay till the lemon is warm; proceed in 
the same way till all the six are used. Or, put a piece of Spanish fly 
plaster over the spot affected, and that will draw the trouble to the sur- 
face; or, on the first appearance, apply a poultice of the common fleur 
de lis root well mashed. It will cure in a short time« 

The Breath. 

Nothing makes one so disagreeable to others as a bad breath. It 
is caused by bad teeth, diseased stomach, or disease of the nostrils. 
Neatness and care of the health will prevent and cure it. 

For Constipation, 

One or two figs eaten fastly is suiificient for some, and they are 
especially good in the case of children, as there is no trouble in getting 
them to take them. A spoon of wheaten bran in a glass of water is a 
simple remedy and quite effective. 

Leanness. 

Is caused generally by lack of power in the digestive organs to digest 
and assimilate the fat-producing elements of food. First restore diges- 
tion, take plenty of sleep, drink all the water the stomach will bear in 
the morning on rising, take moderate exercise in the open air, eat oat- 
meal, cracked wheat, Graham mush, baked sweet apples, roasted and 
broiled beef, cultivate jolly people, and bathe daily. 

Bites of Dogs. 

The only safe remedy in case of a bite from a dog suspected of 
madness, is to burn out the wound thoroughly with red-hot iron, or with 
lunar caustic, for fully eight seconds, so as to destroy the entire surface 
of the wound. Do this as soon as possible, for no time is to be lost 
Of course it will be expected that the parts touched with the caustic will 
turn black. 



450 



THE NURSERY, 



Mustard Plaster, 

Mix with boiling water, vinegar or white of an egg (the latter is best 
when a blister is not wanted), to consistency the same as if for the table. 
Some add a little flour when not wanted so strong. Spread on half a 
thin muslin cloth, cover with the other half, or put on cloth, and put^ 
over it a thin piece of gauze ; apply, and when removed, wash the skiitl 
with a soft sponge, and apply a little sweet cream or oil. | 

Linseed Poultice. 1 

Make a flannel bag eight by twelve inches, leaving one end open. 
Leave an end of flannel projecting over the opening, so it can be folded ; 
over and basted when the poultice is put in. Fasten a tape at each ! 
corner, to use in keeping the bag in position. Get another piece of 
flannel twice as long as the bag is wide, and the same width as the length 
of the bag. Mix crushed flaxseed with boiling water rather soft, and 
pour it into the bag, already heated before the fire. Fasten the end 
over by basting, and wrap the strip of flannel (well heated) around the ' 
bag and fasten it in place with string or safety-pins. A layer of cotton 
batting may be put outside also. Thus a boiling hot poultice may be E 
used. The layers of flannel allow a gradual passing of the heat to the 1 
skin. The increase of the heat is so gradual through the flannel con. 
ductors that there is no painful sensation. 

A Valuable Liniment, 

One ounce wormwood to one pint alcohol. Or, bruise the green 
stalks of wormwood, moisten with vinegar, and apply to the sprain 
Good for man or beast. 



KITCHEN AND LA UNDR Y. 45 } 



KITCHEN AND LAUNDRY. 

The following list will show what articles are necessary for tfeo 
kitchen and laundry, and will be an aid to young housekeepers: 
One apple corer. 
One lemon squeezer. 
One meat cleaver. 
Three kitchen knives and forks. 

One large kitchen fork and 4 kitchen spoons, two sizes. 
One wooden spoon for cake making. 
One large bread knife. 
One griddle cake turner, also i griddle. 
One potato masher. 
One meat board. 
One meat saw. 
Two large earthen bowls. 
Four stone jars. 
One candlestick. 
Two market baskets, two sizes. 
One clock. 
One ash bucket. 
One gridiron. 

Two frying pans or spiders, two sizes. _^ 

Four flatirons, two number 8, and two number 6. 
Two dripping pans, two sizes. 
Three iron kettles, porcelain lined if possible. 
One tea kettle. 
Two granite ware stew pans, two sizes^ 



4151 KITCHEN AND LA UNDR Y. 

One wire toaster. 

One double kettle for cooking custards, grains, etc. 

Two sugar boxes, one for coarse and one for fine sugar. 

One waffle iron. 

One step ladder. 

One stove, one coal shovel. 

One pair of scales. 

One coal hod. 

One kitchen table, two kitchen chairs. 

One large clothes basket. 

One wash boiler, one wash board. 

Eight dozen clothes pins. 

One large nail hammer, and one small tack hammer. 

One bean pot. 

One clothes wringer. 

Two sweeping brooms and one dust pan; one whisk brooni. 

One bread box. 

One cake box. 

One large box or barrel. 

One dredging box. 

One large sized tin pepper box. 

One spice box containing smaller spice boxes. 

Two cake pans, two sizes. 

Four bread pans. 

Two square biscuit pans. 

One large tin pail, and one wooden pail. 

Two small tin pails. 

One set of tin basins. 

One set of tin measures. 

One wooden butter ladle. 

One tin skimmer. 

One tin steamer. 

Two dippers, two sizes. 

Two funnels, two sizes. 

One set of jelly cake tins. 

Four pie pans. 

Two pudding moulds, one for boiling, one for baking. 



KITCHEN AND LA UNDR K 45^ 



Two dish pans, two sizes. 

One cake or biscuit cutter. 

Two graters, one large and one small. 

One coffee canister. 

One tea canister. 

One tin or granite ware tea pot. 

One tin or granite ware coffee pot. 

Two milk pans, and one milk strainer. 

One dozen iron gem pans or mufifin rings. 

One gravy strainer. 

One colander. 

One flour sifter. 

Two scoops, one for flour, one for sugar. 

Two jelly moulds, two sizes. 

One can opener, one ^g^ beater. 

One cork screw. 

One chopping knife. 

One wooden chopping bowl. 

An ingenious housewife will manage to do with less, but these 
articles, if they can be purchased at the commencement of housekeeping, 
will save time and labor, making the preparation of food easier. It is 
always economy in the end to get the best material in all wares, — as, for 
instance, the double plate tin will last for years, whereas, the poor kind 
has to be replaced ; the low priced earthenware is soon broken, whereas, 
strong stone ware lasts almost a lifetime. 



454 



THE LAUNDRY. 



THE LAUNDRY, 



I 



LAUNDRY HINTS. 



To do washing the easiest and best, it is conceded by all that the ii 
dothes should be put to soak over night. |lj 

To preserve washtubs, do not put water inside the tub when the 
washing is done, but turn it bottom side up, and cover the bottom with 
Water. It will be found that it prevents the staves spreading apart at 
the top. 

To clean the rollers of a wringer, rub with kerosene oil. 

To make a clothes line pliable, boil an hour or two before you use it 
Let it dry in a warm room, and do not let it kink. 

As soon as the ironing is done for the day the flat irons should be 
takers off the stove. To leave them on without using, takes the temper 
out off them. 

Clothes for boiling are very much nicer put in a large bag made of 
sheeting or muslin; there will then be no dinger from iron rust 

Ironing boards (which no one should be without) may be protected 
from dust by taking two paper flour sacks, cutting the bottom from one 
and pasting on the top of the other to form the required length. Slip 
this over the board when putting away. 



THE LAUNDRY. 455 



Cheap Soft Soap. 

Take a clean barrel, the size of a kerosene-oil barrel, and in the bot 
torn place 10 to 15 pounds of barrel-potash, and 15 pounds of rendered 
fat or tallow. Upon this pour 3 pailfuls of boiling hot water (soft 
water). Let it stand twenty-four hours, and add 2 pailfuls of boiling soft 
water, and continue to add a like amount once a day till the barrel is 
full. Stir it often to make it whita 

Soft Soap. 

To I pound of concentrated lye add 3 gallons of water and 4 
pounds of fat ; put them in a tin boiler and boil five hours, then add 1 2 
gallons of water and boil the whole a few minutes. Let it stand till cold. 

Hafd Soap. 

Of course the whiter the grease, the nicer the soap. Take 6 
pounds of sal-soda, 6 pounds of grease, three and a half pounds of new 
stone lime, 4 gallons of soft water and half a pound of borax. Put soda, 
lime and water into an iron boiler, and boil till all is dissolved. When 
well settled, pour off the clear lye, wash out the kettle and put In the lye, 
grease and borax ; boil till it comes to soap ; pour into a tub to cool, 
and when hard, cut into bars and put on boards to dry. 

The IVash toilet. 

If by chance the wash boiler should spring aleak when filled with 
clothes over a brisk fire, carefully press the clothes away from the side of 
the leak and sift a small teaspoonful of Indian meal over the water. 

Lye Soft Soap, 

Ashes should be from good wood, or the lye will be weak. Keep 
the ashes dry until a week before using; see that they are well packed 
down in the leach, which can be made out of a barrel. Then pour on 
water until the lye begins to drip slightly ; leave it to soak out the 
strength of the ashes for a week. Then pour on water and begin to 
run off lye. The proper strength can be told by its floating a fresh &gg. 
If it is not strong boil it, or turn it back through the ashes again. Then 
add clear grease, or "soap grease" in the proportion of i pound to i 
gallon of lye, boil until it is dissolved, then dip In a feather and if, on 
taking out, the plume part can be stripped off with the fingers, it 
requires more grease, which should be added until it will take no more. 



456 THE LAUNDRY, 



If a white scum rises skim off (it is grease), or add a little more lye. 
Boil until it looks soapy. If the lye remains weak, on account of poor 
ashes, add potash until it is of sufficient strength. 

Extra Hard Soap, {Cheap) 

Four bars yellow soap, shaved fine; 2 pounds sal soda, 6 ounces 
borax, 2 ounces liquid ammonia. Put the soap in 8 quarts of soft water 
to dissolve. If the water is hard, break It first. When the soap is 
nearly dissolved over the fire add the borax and sal soda. Stir until all 
is melted. Pour into a large tub or shallow pan. When partly cool 
add the ammonia slowly, mixing well. Let stand a day or two and then 
cut into cakes or bars. Do this in a warm place. No better soap can 
be found for all kinds of washing, and the outlay can be covered by 
three cents per pound. This recipe has often been, sold for five dollars, 

IVasbing Fluid, {Extra.) 

One ball potash, one-half ounce salts of tartar, one-half ounce car- 
bonate of ammonia. Dii,:olve in i gallon warm water, keep on 
the stove until heated, mix, keep in a jug or bottle well corked. 
Soak the soiled clothes over night. In the morning put 3 pails of 
cold water in the boiler, and add to it one and one-half bars of soap 
shaved fine, and i cupful of the washing fluid. Put in the clothes least 
soiled first. Let the water heat up gradually and boil one-half hour, 
stirring frequently. Take out into a tub of warm water, rub <^He soiled 
portions if necessary, rinse, and blue. 

To IVash Black Silk. 

Brush and wipe it thoroughly, lay it on a flat table with the side up 
which is intended to show, and sponge with hot coffee strained through 
muslin. Allow it to become partially dry, then iron. 

Starch Gloss. 

Put in boiling starch, to i quart, i dessert spoonful of white sugar, 
and one-half teaspoonful of butter. This stiffens the articles and gives 
a glossy finish. Mutton tallow or very pure lard may be used in place 
of the butter. Starch will not polish unless there is something added to 
it. A small tablespoonful of kerosene stirred into a quart of starch, 
after removing it from the stove, is used by many, or a little dissolved 
gum arable is useful to be added to a quart of boiled starch made in the 



1 



THE LAUNDRY. 



457 



iisual manner, it gives a beautiful luster to the clothes, and prevents the 
iron sticking. 

Starch Polish 

Take i ounce of spermaceti and i ounce of white wax, melt and run 
it into a thin cake on a plate. A piece the size of a quarter dollar added 
to a quart of prepared starch gives a beautiful luster to the clothes and 
prevents the iron from sticking. 

Cofee Starch for Brown Linen and Black Dress Goods, 

Make as usual, using carefully strained coffee instead of water. It 
gives the proper tint, and prevents white scales of starch upon the sur- 
face. They may also be washed in hay water. Scald hay in the water 
until it is the proper color. 

Washing Fluid {Good), 

Take i pound of potash (it comes in cans), i ounce salts of tartar, 
and I ounce liquid ammonia. Put the salts of tartar and potash in a 
gallon of water on the stove, in any convenient kettle. It will dissolve 
very soon. Then set it off, let cool, and add the ammonia. Cork 
tightly in a jug. Soak the soiled clothes over night. In the morning 
make a strong suds of cold water, add a cup of the fluid to lo or 12 
gallons, put in clothes to nearly fill the boiler, let heat gradually, and 
boil ten minutes. Take out, rub lightly, rinse, blue and hang out Use 
less fluid with rain water. 

To Tolish Old Furniture. 

Take equal parts of sweet oil and vinegar, boil for ten minutes and 
let cool. Take an old piece of silk goods, saturate with the mixture and 
rub well into the furniture. Continue to rub until well polished. 

This Is excellent, for it not only gives a polishj but it removes dirt 
as well. 

Spots on Towels and Hosiery. 

Spots on towels and hosiery will disappear with little trouble if a 
little ammonia is put into enough water to soak the articles, and they are 
left in it an hour or two before washing; and if a cupful is put into the water 
in which white clothes are soaked the night before washing, the ease 
with which the articles can be washed, and their great whiteness and 



458 ^-^^ LAUNDRY. 



I 






clearness when dried will be very gratifying. Remembering the small ' 
sum paid for three quarts of ammonia of common strength, one can 
easily see that no bleaching preparation can more cheapily be obtained. 
No articles in kitchen, use are so likely to be neglected and abused 
as the dish-cloths and dish-towels; and in washing these, ammonia, if 
properly used, is a greater comfort than anywhere else. Put a tea- 
spoonful into the water in which these cloths are, or should be washed . 
every day; rub soap on the towels. Put them in the water; let them || 
stand a half hour or so, then rub them out thoroughly, rinse faithfully, 
and dry out doors in clear air and sun, and dish-cloths and towels need 
never look gray and dingy — a perpetual discomfort to all house- 
keepers. 

To Wash Lace Curtains. 

Wash and starch. (Boil them in a soapy water. Do not rub. 
Rinse twice. Use a wringer, or squeeze them dry.) Do not iron them 
out. You may stretch sheets on a clean carpet, fasten down, and pin 
the curtains on this. Let dry. They will look like new. 

To Wash Linen or Calico. 

Make flour starch of soft water. Thin with cool, soft water and 
wash the dresses in this without soap. Rinse in thin starch water, turn 
wrong side out, and hang in the shade to dry. 

To Wash Sateen Dresses, 

Use borax water. This method will restore the gloss. 

To Wash Soiled Ribbons and Ties. 

Rub carefully through a solution of one-half teaspoonful of ammonia 
to I cup of water. If much soiled put through a second water with less 
ammonia. Lay between clean white cloths and press until dry. Tihe 
effect is good. 

To Clean a Catpel 

Shake and beat it well, tack it firmly on the floor, and then with 
clean flannel wash it over with a quart of bullock's gall mixed with 3 
quarts of soft cold water, and rub it off with a clean flannel or house- 
cloth. If you have a rubber window washer, it can be used nicely to 
help dry the carpet 



THE LAUNDRY, 459 



Pongee, 

Pongee requires no more care in washing than a white garment ; it 
will bear hard rubbing if necessary, but it must not be boiled or scalded. 
Treat it about as you would flannel ; let it get quite dry, and if you use 
a quite hot iron, not hot enough to singe, of course, all the creases will 
come out, and the silk will look like new. The ironing when wet is the 
reason of silk handkerchiefs becoming yellow, the hot iron turning the 
moisture into steam. 

To Cut Glass Jafs. 

Fill the jar with lard-oil to where you want to cut the jar ; then heat 
an iron rod or bar to red heat ; immerse in the oil ; the unequal expan- 
sion will crack the jar all around at the surface of the oil, and you can 
lift off the top part. 

Flannels, 

Flannels may be washed either in warm or cold water. Soap may 
be used on them as on other clothes. Rinse in water, the same tem- 
perature as the wash water. Put through the wringer and hang up. It 
is better to take them from the line before they are quite dry, and roll 
up for ironing. 

Chamois Skin, 

Put a teaspoon of soda in warm water and wash with soap like any 
other garment. 

To IVasb Fancy Hose. 

It is an excellent plan to wash all such hose before wearing, in a 
weak solution of salt and water, with about a teaspoonful of sugar of 
lead. Rinse thoroughly afterward. Run through a wringer twice, the 
last time folded in a towel, to remove all the moisture, then turn wrong 
side out to dry. This will prevent the color from running on the right 
side. Dry immediately before a fire, as long, cold drying is sureJ:o 
make the colors run. Pin them up to dry. Do not lay them over any- 
thing. To wash, prepare a clean suds of soap and warm water. Wash, 
rinse in clear water, and if the articles are bright colored, throw in a 
little salt to prevent the colors running. Wring out and dry as above 
directed. 



460 



THE LAUNDRY. 



Black Hose. 

Black hose should be v/ashed as above, wringing" in the same way,l 
then rolled in a cloth and kept from the air while drying. 

Bordered Towels. 

Bordered towels should be treated the same as fancy hose, to set 
the color the first time, then washed like red table linen. 

To Wash Silk Knit Underwear, 

Wash by hand in cool suds of fine castile or toilet soap, rub very 
little; press dry in a cloth. Rinse twice; once in clear cold water, again] 
in water tinctured with cream of tartar, or vinegar or alum. Dry quickly, j 
first stretching in shape. Do not iron, press under a heavy book. If| 
the article is black, add a little ammonia, instead of acid to the rinsing' 
water, 

yVashing Blankets. 

Put the blanket in hot soapsuds with a little borax in the water. 
Rub lightly, Too much rubbing and wringing hardens and shrinks the 
flannel. Rinse in clear water the same temperature as the suds. Run 
through a wringer, and hang up to dry. 

To Soften Hard Water, 

Add half a pound of the best quick lime, dissolved in water to every 
hundred gallons. Smaller proportions may be more conveniently man- 
aged, and if allowed to stand a short time the lime will have united with 
the carbonate of lime and been deposited at the bottom of the receptacle, 
Another way is to put a gallon of lye into a barrelful of water. 

How to Clean Corsets. 

Take out the steels at front and sides, then scrub thoroughly with 
tepid or cold lather of white castile soap, using a very small scrubbing 
brush. Do not lay them in water. When quite clean let cold water 
run on them freely from the spigot to rinse out the soap thoroughly. 
Dry without ironing (after pulling lengthwise until they are straight and 
shapely) in a cool placec 



THE LAUNDRY, 461 



To Wash White Thread Lace, 

To wash white lace, cover a slab with linen, sti*;ch or pin smoothly 
to get it straight; spread the lace over it, basting both edges to the linen. 
Take a brush, wash, soaping and rinsing well in soft water. Dry in the 
sun. Clip the basting threads and do not iroa If carefully done, it 
will look like new lacev, 

Lamp-Wicks, 

To insure a good light, wicks must be changed often, as they soon 
become clogged, and do not permit the free passage of the oil. Soaking 
wicks in vinegar twenty-four hours beforb placing in lamp, insures a clear 
flame. 

To Clean Kid Gloves, 

Rub with very slightly damp bread crumbs. If not effectual, scrape 
upon them dry Fuller's earth or French chalk, when on the hands, and 
rub them quickly together in all directions. Do this several times. Or 
put gloves of a light cplor on the hands and wash the hands in a basin 
of spirits of hartshorn. Some gloves may be washed in a strong lather 
made of soft soap and warm water or milk; or wash with rice pulp; or 
sponge them well with turpentine, and hang them in a warm place or 
where there is a current of air, and all smell of turpentine will be removed. 

To Renew Old Crape, 

Place a little water in a teakettle, and let it boil until there is plenty 
of steam from the spout; then, holding the crape in both hands, pass it 
to and fro several times through the steam, and it will be clean and look 
nearly equal to new. 

To Raise the Pile on Velvet 

Take a hot flatirori, put on your lap between your knees bottom 
side up, and over it lay a wet cloth; hold the velvet over the cloth with 
the wrong side down; when thoroughly steamed, brush the pile with a 

light wisp, aod ihe Yslvet will look as good as new. 



■1 

^62 THE LAUNDRY, 

YeUowed Linen, 

Yellowed linen that has been laid away can be bleached by letting 
it soak in buttermilk two or three days. 

To Keep White Clothing. 

To keep white clothing from turning yellow through the winter, 
wash all the starch out in the fall, rinse in bluing water and put away 
unironed. 

To Prevent Muslin Turning Yellow. 

There are some kinds of cotton cloth that invariably turn yellow 
after the first washing. If there Is any fear of this, soak the garments 
two days before washing, in clear water. 

To Remove Mildew, 

Wet the spot, soap well, and cover thickly with finely pulverized 
chalk or whiting. Second, soak in sour milk, rinse, and lay In the sun. 
Third, dip in a solution of i part of chloride of lime to 1 2 parts of soft 
water, strained ; lay in the sun. Repeat if necessary. So soon as white, 
rinse thoroughly. 

To Remove Iron Rust 

Lemon juice and salt mixed together may be spread upon the spots 
and the article laid in the sun. Repeat the operation if necessary. 
Starch may be spread upon the article instead of salt. A more con- 
venient way is to have salts of lemon in a bottle dissolved in water 
enough to cover, and moisten the rusty spots with this. This will not 
rot the goods. When dry, wash out in clear water. 



1 



PERFUMES AI^D TOILET RECIPES, 463 



PERFUMES AND TOILET RECIPES. 

Pure air and plenty of it, free sunshine and plenty of it, are bettei 
restoratives than all the patent medicines under the sun. 

Beauty and health constitute a royal inheritance. The child born 
with such a heritage, and brought up by a mother who has the good 
sense to discard soothing syrups, narcotics and cordials, and carefully 
train up to cleanly habits, proper exercise, plenty of air and sunshinq 
and wholesome food, starts in life with a capital that will in the long run 
tip the balance against the largest fortune in dollars. To keep health 
and beauty, or to restore it when lost, it is necessary to observe the laws 
of health, discarding quackery and panaceas of all kinds as superstitious. 

A good complexion never goes with a bad diet. Strong coffee, hot 
bread and butter, heated grease, highly-spiced soups, meats or game, hot 
drinks, alcoholic liquors, fat meats, are all damaging to its beauty. 
Strong tea, used daily, will after a time give the skin the color and 
appearance of leather. Coffee affects the skin less, but the nerves more, 
and a healthy nervous system is necessary to beauty. Late suppers, 
over-eating at meals, eating between meals, the use of candies, sweet- 
meats, preserves, etc., produce pimples and blotches. 

Essence Bouquet, 

Four ounces extract musk, 2 of extract tube rose, i drachm otto rose 
virgin, one and one-fourth drachm otto bergamot, one-half drachm each otto 
neroli super and red cedar wood, 8 minims otto verbena (true), 10 of 
pimento, 3 of patchouly, 1 2 of English lavender ; add as much distilled 
water as can be mixed and not have it become milky, which will vary 
from 2 to 8 ounces, according to the perfume ; then add deodorized 
alcohol until there are two quarts of perfumeryo 



404 PERFUMES AND TOILET RECIPES. 



Jockey Club. 

Five ounces e^ztract jasmine, 20 of extract orris, 7 of extract musk, 
one and one-half extract vanilla, one and one-half drachms each of otto 
rose virgin and santal flor, two and one-half otto bergamot, and 2 of 
benzoic acid, 40 minims otto neroli super ; water and alcohol as above. 

VioleU 

Twelve ounces extract orris, 2 of tube rose, i of jasmine, 4 of musk, 

2 /]Tachms otto of bergamot, i of English lavender, 10 minims verbena 
(true), 12 minims amygdala amar. (any druggist will have it), 6 minims 
coriander, and 4 minims sweet flag, and one and one-half drachm benzoic 
acid ; water r^ndJ alcohol as above. 

West End, 

Twelve ourices of extract orris, 4 extract of jasmine, 8 of extract 
musk, 4 of extract cassia, i of extract styrax, 3 drachms otto bergamot, 
i>ne and one-half neroli super, and one each of otto rose virgin, red cedar 
vood (true) and benzoic acid ; water and alcohol as above. 

Cologne Water. 

Take a pint of alcohol and put in thirty drops of oil of lemon, 
thirty of bergamot, and half a gill of water. If musk or lavender is 
desired, add the same quantity of each. The oils should be put in the 
aftehol and shaken well before the water is added. Bottle it for use. 
Rose v/ater can be made by pouring alcohol on rose leaves. 

Cream of Roses. 

Olive oil, one pound; attar of roses, fifty drops; oil of rosemary, 
twenty-five drops; mix and color it with alkanet root 

Complexion Wash, No, /. 

Blanch one-fourth pound best Jordan almonds, slip off the skins, 
mash in a mortar, and rub together with best white soap, for fifteen 
minutes, adding gradually i quart rose water, or clean fresh rain water 
may be used. When the mixture looks like milk, strain through fine 
muslin. Apply, after washing with a soft rag. To whiten the skin and 
remove freckles and tan, bathe three times a day in a preparation of 

3 quarts water, i quart alcohol, 2 ounces cologne, and 2 of borax, in 
proportion of a teaspoons mixture to a teaspoons soft water. Batliing 



PERFUMES AND TOILET RECIPES. 465 

the face in pure buttermilk, clear whey, sour milk, new or sweet milk, is 
soothing and healing after walking, riding, driving, rowing or sailing. 
Do not plunge the face into cold water, neither dash the water over the 
face when suffering from sunburn or exposure to wind or water; the 
sudden shock is not only injurious to the whole system, but has been 
known to permanently deface the complexion by a species of tanning 
which left a brown or yellow tinge impossible to efface. 

Complexion IVash, No, 2. 

Put in a vial i drachm of benzoin gum in powder, i drachm nutmeg 
oil, 6 drops of orange blossom tea, or apple blossoms put in half pint 
rain water and boiled down to i teaspoonful and strained, i pint of 
sherry wine. Bathe the face morning and night ; will remove all flesh 
worms and freckles, and give a beautiful complexion. Or, put i ounce 
of powdered gum of benzoin in a pint of whisky ; to use, put in water in 
wash bowl till it is milky, allowing it to dry without wiping. This is 
perfectly harmless. 

Chapped Hands, 

Powdered starch is an excellent preventive of chapped hands. Rub it 
over them after washing and drying thoroughly. Starch will also pre- 
vent the needle, in sewing, from sticking and becoming rusty. It is 
therefore advisable to have a small box of it in the work-box or basket, 
and near your wash-basin. 

IVrinkles in the Skin, 

White wax, one ounce; strained honey, two ounces; juice of lily 
bulbs, two ounces. The foregoing melted and stirred together will re- 
move wrinkles. 

To Remove Freckles, 

Put half a pound best Windsor soap scraped fine into half a gallon 
of boiling water; stir it well until it cools, add a pint of spirits of wine 
and half an ounce of oil of rosemary; stir well. 

Face Powder. 

Take of wheat starch, one pound; powdered orris-root, three ounces; 
oil of lemon, thirty drops; oil of bergamot, oil of cloves, each fifteen 
drops. Rub thoroughly together. 



466 PERFUMES AND TOILET RECIPES. 

Cure for Pimples. 

One teaspoonful of carbolic acid and i pint of rose water mixed, is 
an excellent remedy for pimples. Bathe the skin thoroughly and often 
but do not let the wash get into the eyes. 

This wash is soothing to mosquito bites, and irritations of the skin 
of every nature. 

It is advisable, in order to clear the complexion permanently, to! 
cleanse the blood ; then the wash would be of advantage. 

To obtain a good complexion a person's diet should receive the first 
attention. 

Moth Patches, 

Moth patches may be removed from the face by the following 
remedy : Into a pint bottle of rum put a tablespoon of flour of sulphur. 
Apply this to the patches once a day, and they will disappear in two or 
three weeks. 

Tetter or Ringworm. 

Tetter or ringworm of the face is caused by a disordered stomach 
and must be cured by proper diet 

Flesh iVorms. 

Black specks on the nose disfigure the face. Remove by washing 
thoroughly in tepid water, rubbing with a towel, and applying with a 
soft flannel a lotion made of 3 ounces of cologne and half an ounce of 
liquor of potash. Or press out by putting the hollow end of a watcli 
key over it. 

The Nose, 

Excessive wiping, sniffing and blowing, especially in children, 
deforms the nose, and should be practiced only when necessary for clean- 
liness. A nose leaning to one side, caused by wiping in one direction, 
may be cured by using the handkerchief with the other hand, or by 
wearing occasionally an instrument surgeons employ for that purpose. 
Large, fleshy noses are reduced by wearing at night a contrivance which 
compresses the artery that supplies the nose. Red noses become so by 
exposure to heat or the sun, by alcoholic drinks, or by a debility of the 
bloodvessels of the skin. The latter cause is removed by gentle friction, 
and cold bathing of the feet 



i 



PERFUMES AND TOILET RECIPES. 46^ 

The Batb. 

The bath not only promotes cleanliness, but is a tonic. The skin 
does one-third of the work of breathing, and if the myriad of pores are 
closed, the lungs are overburdened, or else the work is left undone. The 
tonic effect is caused by the contraction of the surface bloodvessels, 
driving the blood back to the larger bloodvessels and the heart, bringing 
on a reaction which rushes the blood back to the skin, causing a glow, 
freer respiration and more vigorous action of the whole muscular system. 
A sponge or hand bath are the simplest forms, and should be taken in a 
moderately warm room. As a rule, the more rapidly a bath is taken the 
better, and it should always be followed by friction with the hand, or with 
a not too rough towel. 

The Ear. 

The outer ear should be well cleansed, and the passage wiped out 
daily with a rag on the end of the little finger, but nothing should be 
inserted further. The insertion of a pin, or any hard substance, fre- 
quently ruptures the ear. When cleansing is necessary on account of 
accumulation of wax by cold, or other cause, it should be done by 
syringing with warm water, having dropped in two or three drops of 
glycerine the night before to soften the substance to be removed. This 
often cures sudden deafness. Cotton wool stuffed into the ear is 
injurious, and is seldom necessary. In conversing with deaf persons, it 
is important to remember that clearness, distinctness and a musical tone 
of voice is understood much more easily than a loud tone. 

Teetb. 

Cracking nuts, biting thread, eating hot food, especially bread and 
pastry raised with soda, very cold drinks, alternate contact with cold and 
hot substances, highly seasoned food, alcoholic liquors and tobacco, metal 
toothpicks, and want of cleanliness, are injurious to the teeth. After 
eating, the mouth should be rinsed with lukewarm water, and such pieces 
of food as are not thus washed away removed by a quill toothpick. 
Tooth brushes should be elastic, and moderately hard. Those with hairs 
not too close together are best and most durable. A brush that is too 
hard may be permanently softened by dipping in hot water. Rub up 
and down as well as across the teeth? Teeth should be often examined 
by a competent ^eatist, 



1 

^58 PERFUMES AND TOILET RECIPES. 

Removing Tartar from the Teeth. 

This preparation is used by dentists: Buy at the drug store 25^; 
cents worth of Listerine, take one-half of teaspoonful to one glass of| 
warm water. Take a toothbrush and wet it freely with this preparation,! 
and briskly rub the teeth, this should be used every night; then imme-;; 
-iiately wash out the mouth well with water. \ 

The Hair. " 

Combs of tortoise shell, bone, or rubber, with not very sharp teet'i^ 
should be used. Sharp teeth injure the scalp and produce dandruff. 
Two brushes, one hard, to clean the hair and scalp, and the other soft, 
to smooth and polish, are best. Clean brushes by rubbing them with 
bran, or wash with one part ammonia and two of water. Combing or 
brushing should be done in the natural direction of the hair, and never 
against it. In the proper way it cannot be brushed too much. To keep 
the scalp clean wash in tepid soft water with a little pure soap in it, 
rinse in pure water, dry with towels, and then in the sun or by the fire. 

Oily hair may be washed once a week, light hair less often. Some 
occupations require that it should be washed much oftener. All prepa- 
rations for the hair are more or less injurious. Healthy hair has enough 
oil of its own, and the application of foreign oil destroys its vitality. 
Preparations containing alcohol fade hair and make it brittle. The 
only time when oil is admissible is after washing. The best preparation 
is one part of glycerine to three of rose water. Powders made of starch, 
when used, must be washed out of the hair to prevent injury. Those 
made of colored glass are very injurious, cutting and otherwis 
damaging the hair. 

At night, the hair should be loosened and lett free. Night caps are a 
relic of barbarism. Hair dyes are very injurious, as they all contain 
more or less sugar of lead, nitrate of silver, and other ingredients, whicli 
affect the brain, produce paralysis, inflammation of the eyes, and impair- 
ment of sight. Gray hairs are an indication that the hair producing 
organs are weakening. When found they should be cut down to the 
healthy part, and the head should be exposed as much as possible, 
except in the middle of the day, to the sun and air. When hair falls 
out, it indicates a disease of the scalp. To cure, dip the head twice a 



PERFUMES AND TOILET RECIPES, . 469 

day in cold water and rub with a brush until a glow is produced. In 
case the hair is too long to wet, brush until a glow is produced, and then 
rub into the roots a wash made of three drachms of pure glycerine and 
four ounces of lime water. 

Cutting the Hair. 

Many children and men take cold after having the hair cut. This 
may be prevented by a quick dash of cold water on the head imme- 
diately after cutting, and before going out, and a brisk rubbing 
afterward. 

Hair Invigorator. 

One pennyworth of borax, half a pint of olive oil, I pint of boiling 
water. Pour the boiling water over the borax and oil; let it cool; then 
put the mixture into a bottle. Shake, and apply it with a flanmel. 

Chapped Hands. 

One ounce glycerine, 2 drachms spermaceti, 2 ounces olive oil. 
Mix by heating. Mutton tallow may be used instead of spermaceti, in 
which case stir until cool to prev^ent the glycerine from settling to the 
bottom. 

Bad Breath, 

Nothing makes one so disagreeable to others as a bad breath. It 
is caused by bad teeth, diseased stomach, or disease of the nostrils. 
Neatness and care of the health will prevent and cure it. It may be 
temporarily relieved by diluting a little bromo chloralum with eight or 
ten parts of water, and using it as a gargle, and swallowing a few drops 
before going out. A pint of bromo chloralum costs fifty cents but a 
small vial will last a long time. 

Ingrowing Nails. 

Cut a notch in the center of the nail, or scrape it thin in the middle. 
Put a small piece of tallow in a spoon and heat it over a lamp until it 
becomes very hot. Drop two or three drops between the nail and gran- 
ulation„ The pain and tenderness will soon be relieved, and in a few 
days the granulation will be gone. One or two applications will cure 
the most obstinate 



47' 



PERFUMES AND TOILET RECIPES. 



To Make Cold Cream. 

Twenty grains of white wax, 2 ounces of pure oil of sweet almonds, 
one-half ounce of pure glycerine, and 6 drops of oil of roses. Melt the 
first three ingredients together in a shallow dish over hot water. As it 
begins to cool, add the glycerine and oil of roses. Strain through mus- 
lin. Beat with a silver spoon until snowy white. It is excellent for 
chapped face and hands, and makes the skin fine and soft. 

Camphor Ice, 

One ounce of lard, i ounce of spermaceti, i ounce of camphor, i 
ounce of almond oil, one^half cake of white wax; melt and turn into 
moulds. 



I 




DYEING OR COLORING. 471 



DYEING OR COLORING. 



GENERAL REMARKS. 



The ''Family Dyes," lately introduced, and now kept for sale by all 
druggists, are very convenient, and give good results. They are aniline 
dyes, and come in the form of a powder, put up in papers, and labeled 
with full instructions for using. The preparations for using these dyes 
are very simple, and no experience is required if the instructions are 
implicitly followed. The color card shows the exact shade of the color 
you select, and there is no trouble in experimenting to get the right 
shade. Besides, the dyes are cheap and the results are equal to those 
produced by the professional dyer. There are several manufacturers of 
aniline dyes, and inquiry at the nearest drugstore will secure all Hfche 
information as to prices, colors, etc., that may be desired by any lady. 

To Bleach Goods for Dyeing. 

Where it is necessary to remove the color in an article before 
dyeinor, wash in hot soapsuds or boil in soapsuds until faded. Rinse 



472 DYEING OR COLORING. 

thoroughly; any soap left in it will ruin the dye. Goods for dyeing 
should be clean and free from grease. 

Black. Cotton and Woolen. 

The proportion for each pound of goods is 2 ounces extract 
logwood, I ounce blue vitriol, one-half ounce sugar of lead. Dissolve 
the vitriol in one water and the logwood in another. Wet the goods 
thoroughly in warm water before putting into the vitriol water. Put 
the sugar of lead in the logwood water, and when hot take the goods 
from the vitriol water, and put into the dye. Stir them about in the 
dye for one-half hour. Then take out, put into a tub, and pour over 
enough hot, strong salt water to cover. Let stand until cold, hang up — 
let dry and rinse in clear warm water. Will never crock nor fade. 

Blue. Cotton and Woolen. 

Divide a gallon of rain water. In one half, put 3 ounces oxalic, 
acid, and in the other one-quarter pound Prussian blue. Let stand 4 
hours or over night, mix and dilute with water, and put in rags to stand 
half hour on stove. Don't boil. This will color ten pounds of rags. 
Use brass or copper vessels. Iron is not the thing to use. 

l^avy Blue. 

To make navy blue, dip rags in a blue, and when they are a pretty 
clear blue, hang in a shady place to dry, and the next day dip them in 
a weak solution of black dye. 

"Brown. Cotton, Woolen or Silk. 

One pound catechu, 4 ounces bichromate potash and 2 ounces alum will 
color a pretty brown. Soak separately over night. Dip and boil in 
catechu and alum i hour, and then boil in potash solution. Rinse and 
dry in shade. 

Bfown on Silk. 

Dissolve annatto, i pound, pearlash, 4 pounds in boiling water, 
and pass the silk through it for two hours ; then take it out, squeeze it 
well and dry ; next give it a mordant of alum, and pass it first through a 
bath of Brazil wood, and afterward through a bath of logwood to which 
a little green copperas has been added ; wring it out and dry ; afterward 
rinse well. 



DYEING OR COLORING. 473 

Violet on Silk or IVool, 

A good violet dye may be given by passing the goods first through 
a solution of verdigris, then through a decoction of logwood, and lastly 
alum water. A fast violet may be given by dyeing the goods crimson 
with cochineal, without alum or tartar, and after rinsing, passing them 
through the indigo vat. Linens or cottons are first galled with eighteen 
per cent, of gall nuts; next passed through a mordant of alum iron 
liquor, and sulphate of copper, working them well ; then worked in a 
madder bath made with an enual weight of root ; and lastly, brightened 
with soap or soda. 

Mulberry on Silk 

For 5 pounds of silk, use alum one pound and a quarter ; dip fifty 
minutes ; wash out, and make a dye with Brazil wood 5 ounces, and log- 
wood one and a quarter ounces, by boiling together; dip in this half an 
hour; then add more Brazil wood and logwood, equal parts, until the 
color suits. 

Green on Wool and Silk, 

Equal quantities of yellow oak and hickory bark ; make a strong 
yellow bath by boiling ; shade to the desired tint by adding a small 
quantity of extract of indigo. 

YeUow on Silk, 

For 10 pounds of goods, use sugar of lead seven and a half ounces, 
alum 2 pounds; enter the goods and let them remain twelve hours: 
remove them, drain, and make a new dye with fustic, i pound. Immerse 
until the color suits. 

Lilac on Silk, 

For 5 pounds of silk, use archil seven and a half pounds ; mix it 
well with the liquor ; make it boil a quarter of an hour ; dip the silk 
quickly, then let it cool, and wash it in river water, and a fine half-violet^ 
or lilac, more or less full, will be obtained. 

Slate on Silk. 

For a small quantity, take a pan of warm water and about a tea- 
cupful of logwood liquor, pretty strong, and a piece of pearlash the size 
'^i a nut ; taJke ^ray colored goods and handle a little in this liquid, and 



474 



DYEING OR COLORING. 



it is finished. If too much logwood is used, the color will be too dark. 
For a straw color on silk, use smartweed ; boil in a brass vessel, and set 

with alum. 

JVine Colon 

For 5 pounds of wool goods, camwood, 2 pounds; boil fifteen 
minutes and dip the goods one-half hour ; boil again, and dip one-half 
hour; then darken with blue vitriol, one and one-half ounces; if not 
dark enough, add copperas, one-half ounce. 

Scarlet, {yery fine) 1 

For I pound of wool goods, cream tartar one-half ounce ; cochineal, 
well pulverized, one-half ounce ; muriate of tin, two and one-half ounces ; 
boil up the dye and enter the goods ; work them briskly for ten or fifteen 
minutes, then boil one and one-half hours, stirring goods slowly while* 
boiling. Wash in clear water, and dry in the shade. 

Pink. 

For 3 pounds of wool goods, alum, 3 ounces; boil and dip the 
goods one hour, then add to the dye cream tartar, 4 ounces ; cochineal, 
well pulverized, i ounce ; boil well and dip the goods while boiling until 
the color suits. 

Blue, (Qi^ick Process.) 

For 2 pounds of wool goods, alum, 5 ounces; cream tartar, 
ounces ; boil goods in this one hour, then put goods into warm water 
which has more or less extract of indigo in it, according to the depth of 
color desired, and boil again until it suits, adding more of the blue if 

needed. 

Madder Red. j 

To each pound of wool goods, alum, 5 ounces ; red, or cream tartar, 
I ounce. Put in the goods and bring the kettle to a boil, for one-half 
hour ; then air them and boil one-half hour longer ; empty the kettle and ; 
fill with clean water ; put in bran, i peck ; make it milk warm, and let it 1 
stand until the bran rises ; then skim off the bran and put in one-half 
pound madder; put in the goods and heat slowly until it boils and is 
done. Wash in strong suds. 






DYEING OR COLORING, 4^5 

Green, 

For each pound of wool goods, fustic, i pound ; with alum, three 
and one-half ounces ; steep until strength is out, and soak the goods 
therein until a good yellow is obtained ; then remove the chips, and add 
extract of indigo or chemic, i tablespoonful at a time, until color suits. 

Snuff Brown, Dark. 

For 5 pounds of wov.i goods, camwood, i pound; boil it fifteen 
minutes, then dip the goods three-fourths of an hour; take out the 
goods, and add to the dye two and one-half pounds fustic ; boil ten min- 
utes, and dip the goods three-fourths of an hour ; then add blue vitriol, 
I ounce; copperas, 4 ounces; dip again one-half hour. If not dark 
enough, add more copperas. 

Another Method, Any Shade, 

Boil the goods in a mordant of alum, 2 parts ; copperas, 3 parts ; 
then rinse them through a bath of madder. The tint depends on the 
relative proportions of the copperas and alum ; the more copperas, the 
darker the dye ; joint weight of both should not be more than one-eighth 
of weight of goods. Mixtures of red and yellows with blues and blacks, 
or simple dyes, will make any shade. 

Plain Red for IVool. 

For 10 pounds of goods, make a tolerably thick paste of lac dye 
and sulphuric acid, and allow it to stand for a day. Now take tartar, i 
pound, tin liquor half a pound, and 1 2 ounces of the above paste ; make 
a hot bath with sufficient water, and enter the goods for three-quarters 
of an hour ; afterward carefully rinse and dry. 

Orange, 

For 5 pounds of wool goods, muriate of tin, 6 tablespoonfuls ; argal, 
4 ounces ; boil, and dip one hour, and add again to the dye i teacupful 
of madder ; dip again one half hour. Cochineal, about 2 ounces, in^ 
place of madder, makes a much brighter color. 

Crimson, 

Work for one hour in a bath with i pound cochineal paste, 6 
ounces of dry cochineal, i pound of tartar, i pint of protochloride of tin. 
Wash out and dry. For wool goods. 



476 DYEING OR COLORIJ^G. 



Purple. 

For each pound of wool goods, 2 ounces of cudbear; rinse the 
goods well in soapsuds, then dissolve cudbear in hot suds — not quite 
boiling, and soak the goods until of required color. The color is 
brightened by rinsing in alum water. 

Yellow, Rich. 

Work 5 pounds of wool goods one-half hour in a boiling bath with 
3 ounces bichromate of potassa and 2 ounces alum ; lift and expose till 
well cooled and drained ; then work one-half hour in another bath with 
5 pounds of fustic. Wash out and dry, 

Salmon. 

For each pound of wool goods, one-fourth pound of annatto ; one 
fourth pound of soap ; rinse the goods well in warm water, put them 
into mixture, and boil one half hour. Shade will be according to the 
amount of annatto. 

Dave and Slate Colors of all Shades, 

For wool, boil in an iron vessel a teacupful of black tea with a tea- 
spoonful of copperas, and sufficient water. Dilute till you get the shade 
wanted. 

Fine Claret for IVool 

Boil 13 pounds of goods two hours with 7 pounds of camwood, one- 
tenth pound logwood, and one-fourth pound of copperas to darken. 

Russian Brown for IVooL 

For 13 pounds goods, boil 2 pounds fustic and 4 pounds camwood 
an hour, and if too light color, add one-tenth pound each, copperas and 
alum to darken. 

Bottle Green for IVool. 

Boil 10 pounds wool with one-tenth pound chrome and one-fifth 
pound alum ; take out, put in a vessel of clean water 3 pounds fustic and 
one and a half pounds logwood, and boil another hour. 

Black for Wool 

For 15 pounds of goods, boil goods in a solution of five-eighths 
pounds each bichromate potash and blue vitriol, and one-half pound 



I 



DYEING OR COLORING. 47; 

argal, one hour; take out, re-fill kettle with clean water, and add 3 
pounds dissolved extract of logwood ; put in goods, and simmer one 
hour and a half ; take out, rinse, scour with soap, and dry. This makes 
a blue-black. To make a jet black, add 3 pounds fustic with the 
logwood. 

Scarlet for Wooh {Very fine.) 

For I pound of goods, take one-half ounce cream tartar, one-hatt 
ounce well pulverized cochineal, two and one-half ounces muriate of 
tin. Boil up the dye, and enter the goods. Work them briskly ten or 
fifteen minutes, then boil one and one-half hours, stirring the goods 
*&iowly while boiling. Wash in clear water, and dry in the shade. 

Blue f Of Wooh {Quick Process,) 

For 2 pounds goods, 5 ounces alum, 3 ounces cream tartar. Boil 
^oods in this one hour, then put them into warm water that has more or 
less extract of indigo in it according to the depth of color desired, and 
boil again until the tint suits, adding more indigo if needed. 

Sky Blue, on Silk or Cotton, 

Give the goods as much color from a solution of blue vitriol, 2 
ounces to i gallon water, by dipping fifteen minutes. Then run it 
through lime water. This will make a beautiful and durable sky blue. 

To Dye Aniline Scarlet, 

For every 10 pounds of cotton goods dissolve half a pound white 
vitriol (sulphate of zinc), at 180° Fahr.; place the goods in this bath 
for ten minutes; then add the color, prepared by boiling for a few 
minutes, quarter of a pound aniline scarlet in three-quarters of a gallon 
water, stirring the same continually. This solution has to be filtered 
before being added to the bath. The goods remain in the latter for 
fifteen minutes, when they have become browned, and must be boiled 
for another half hour in the same bath, after the addition of sal-amma 
niac. The more of this is added, the deeper will be the shade. 

Orange, 

For 5 pounds of goods, sugar of lead, 4 ounces ; boil a few minutes ; 
when a little cool, put in the goods; dip for two hours; wring out; 
make a new dye with bichromate, potash, 8 ounces, madder 2 ounces; 



47g DYEING OR COLORING. 

dip until it suits ; if color is too red, take a small sample, and dip into 
lime water and choose between them. 

Yellow for Cotton. 

Six pounds of goods in water, to wet through. Nine ounces sugar 
of lead dissolved in the same quantity of water Six ounces bichromate 
of potash in the same quantity of water. Keep separate. Dip the 
goods first into the sugar of lead water, then into the potash water, then 
into the sugar of lead water again. Dry. Rinse in cold water, and dry. 

/I Forgotten Color. 

The simple decoction of onion-peel is said to produce upon glove- 
leather an orange yellow superior in luster to any other. It is also said 
to be suitable for mixing with light bark shades, especially willow bark» 
and as a yellow for modulating browns. j 

To Set a Color. 

One tablespoonful of ox-gall In a pint of watei* is sufficient, it is 
immaterial whether cotton, silk, or woolen fabrics. 

Blm on Cotton. 

For ten pounds of goods, use copperas, half a pound ; boil, and dip 
twenty minutes ; then dip in soapsuds, and return to the dye three or 
four times ; then make a new bath with prussiate of potash 2 ounces, 
oil of vitriol one-third of a pint, boil half an hour; rinse out and dry. 

Green on Cotton. 

For 10 pounds of goods, use fustic two and a half pounds, blue 
vitriol two and a half ounces, soft soap, i pint, and logwood chips, 4 
ounces. Soak the lognvood over night in a brass vessel ; put it on the 
fire in the morning, adding the other ingredients. When quite hot it is 
ready for dyeing ; enter the goods at once, and handle well. Different 
shades may be obtained by letting part of the goods remain longer in 
the dye. 

Pink Dye for Cotton, 

For I o pounds of goods use redwood, i pound ; muriate of tin, 
half a pound ; boil the redwood one hour, turn off into a large vessel, 
add the muriate of tin, and put in the goods ; let it stand a few minutes 
^fty^ or ten), an4 ^ nice pinH will be produced, Jt is <juit^ a (ast color« 



DYEING OR COLORING. 479 

Brown on Cotton, 

Catecheu, or terra japonica, gives cotton a brown color, blue 
vitriol turns it on the bronze, green copperas darkens it, when applied 
as a mordant, and the stuff boiled in the bath boiling hot. Acetate of 
alumina, as a mordant, brightens it. The French color named "Car- 
melite" is given with catechu, i pound ; verdigris, 4 ounces ; and sal 
ammoniac, 5 ounces. 

Black for Cotton Goods, 

One pound logwood, one-half pound blue vitriol, i dime's worth of 
fustic Each in a sack in a separate vessel, and boil twenty minutes. 
Scald your goods in the vitriol water, and then air them. Put the log- 
wood mixture with the fustic, and boil thirty minutes. Put in your 
goods. Keep well stirred until you obtain the color desired. Then 
scald with weak lye. 

Dye for Feathers, {Blacky 

Immerse for two or three days in a bath, at first hot, of logwood 
eight parts, and copperas, or acetate of iron, one part. Blue — with the 
indigo vat. Brown — by using any of the brown dyes for silk or woolen. 
Crimson — a mordant of alum, followed by a hot bath of Brazil wood, 
afterward by a weak dye of cudbear. Pink or Rose — with safiflower or 
lemon juice. Plum — with the red dye, followed by an alkaline bath. 
Red — a mordant of alum, followed by a bath of Brazilwood. Yellow — 
a mordant of alum, followed by a bath of turmeric or weld. Green Dye 
— take of verdigris and verditer, of each i ounce, gum water i pint, mix 
them well, and dip the feathers, they having been first soaked in hot 
water, into the said mixture. For Purple — use lake and indigo. For 
Carnation — vermillion and smalt. Thin gum or starch water should be 
used in dyeing feathers. 

Colors for Attificial Flowers. 

The French employ velvet, fine cambric, and kid for the petals, and 
taffeta for the leaves. Very recently thin plates of bleached whalebone 
have been used for some portions of the artificial flowers. Colors and 
Stains: Blue — indigo dissolved in oil of vitriol, and the acid partly neu- 
tralized with salt of tartar or whiting. Green — a solution of distilled 
verdigris. Lilac-— liquid archil. Red — carmine dissolved in a solution 



48o DYEING OR COLORING. \ 

of salt of tartar, or in spirits of hartshorn. Violet — liquid archil, mixed 
with a little salt of tartar. Yellow — tincture of turmeric. The colors 
are generally applied with the fingers. 

Black Varnish for Chip and Straw Hats. 

Best alcohol, 4 ounces, pulverized black sealing wax, i ounce, put 
ihem into a vial, and put the vial into a warm place, stirring or 
shaking occasionally until the wax is disolved. Apply it, when warm, 
before the fire or in the sun. This makes a beautiful gloss. 

Dyes for Furs. 

Brown — use tincture of logwood. Red — ground Brazilwood, half 
a pound, water, one and a half quarts, cochineal, half an ounce; boil the 
Brazilwood in the water one hour, strain and add the cochineal, boil 
fifteen minutes. Scarlet color — boil half an ounce saffron in half a pint 
of water, and pass over the work before applying the red. Blue — 
logwood, 7 ounces, blue vitriol, i ounce, water, 22 ounces, boil. Purple 
— logwood 1 1 ounces, alum, 6 ounces, water, 29 ounces. Green — strong 
vinegar one and a half pints, best verdigris 2 ounces (ground fine), sap 
green, one-quarter of an ounce ; mix all together, and boil. 

To Bleach Feathets. 

Place the feathers from three to four hours in a tepid dilute solution » 
of bichromate of potassa, to which, cautiously, some nitric acid has been I 
added (a small quantity only). To remove a greenish hue induced by 
this solution, place them in a dilute solution of sulphuric acid, «f> water, 
whereby the feathers become perfectly white and bleached. 

Chip or Straw Hats or Bonnets. 

Chip or straw bonnets may be dyed black by boiling them three or 
four hours in a strong liquor of logwood, adding a little copperas occa- 
sionally. Let the bonnets remain in the liquor all night ; then take out 
to dry in the air ; if the black is not satisfactory, dye again after drying. 
Rub inside and out, with a sponge moistened in fine oil, then block. 
Red Dye — Boil ground Brazilwood in a lye of potash, and boil your 
straw hats, etc., in it. Blue Dye — Take a sufficient quantity of potash 
iye, I pound of litmus, or lacmus, ground ; make a decoction, and then 
put in the straw, and boil it. 



MISCELLANEOUS, 481 



MISCELLANEOUS. 

To Purify Cisterns, 

To purify cisterns where the water has an unpleasant odor, suspend 
in the water a muslin cloth containing one or more pounds of charcoal 

To Purify Drains, 

Dissolve 2 pounds of copperas in a pail of water ; should be washed 
down all drains, sinks, vaults, eta All pipes leading from the kitchen 
should have boiling lye turned down them once a week at least, in suffi- 
cient quantities to eat away the accumulation of grease that coats the 
interior of the pipe. A few drops of carbolic acid should be poured 
down the pipes leading from stationary washstands. What little odor 
that escapes into the room is very beneficial to any one afflicted with 
throat trouble. Any decomposing substance may be rendered odorless 
by a layer of powdered charcoal, quicklime or common road dust, which 
is in itself a good disinfectant. 

To Prevent Moths, 

Take furs and other winter clothing, before the insidious miller 
claims them for its home ; hang out doors in the wind, brush well with a 
whisk broom, and envelop in brown paper sacks. Wrap the more 
valuable articles in newspapers before putting in the sacks, printers' 
ink being one of the best preservatives against the depredations of 
moths. Turn over the edges of the sack and paste carefully down with 
a little flour paste (raw flour and cold water stirred smoothly together 
will answer), making sure that there are no openings in the sack where 
the moth miller can creep in. This is absolutely safe if done early in 
the season, Blankets, shawls^ cloaks, etc., can be wrapped in large 



482 MISCELLANEOUS, 



papers. Label every article as it is fastened, and keep a little men* 
orandum book of where each package is put, that when one especial article 
is needed it can be found at once. Camphor gum is apt to turn furs a 
light color. A cedar box is very nice to put these packages in, but in 
its absence a whisky or alcohol barrel is equally good. A little bergamot 
or some other perfume will do away with the odor, J 

Rats and Mice. 

Peppermint sprigs laid around shelves and other places where nilcCj^ 
frequent, will drive them away. Chloride of lime sprinkled arouncM 
wherever rats or mice frequent, will drive them away. Keep it ifi a^ 
bottle corked. 

Ants and Roaches, I 

Scatter powdered borax In their haunts, and they will disappear. 
To free canary birds from mites, wash every part of the cage and perches 
and the hook, and paint behind the hook with a strong solution of borax 
water. Second, ants may be driven away as follows : Mix i teaspoonful 
of tartar emetic with i teaspoonful of sugar. Put In a saucer and set 
where the ants are troublesome. One day will drive them away. Put 
in different places where they come. Fleas may be driven away by 
scattering about the localities troubled, either lime or cayenne pepper. 

To Destroy Bed Bugs. 

Varnish is death to the most persistent bug. It is cheap — ten cents* 
worth will do for one bedstead — is easily used, is safe, and improves the 
looks of the furniture to which it is applied. The application must, 
however, be thorough, the slats, sides, and every crack and corner 
receiving attention. 

To Clean Knives, 

Apply the bath brick or finely-shaved common brick with the freshly 
cut half of an Irish potato. The juice of the potato will assist In pol- 
ishing the steel. Use charcoal powder for polishing. This will not wear 
out the blades. 

To Clean Stove Pipe, 

A piece of zinc put on the live coals In the stove will clean out the 
stovepipe. 



MISCELLANEOUS, 483 



To Keep Refngerators Pure. 

Wash out the closets once a week with sal soda and cold water. 

lo Remove Rust from Knives. 

Cover the knives with sweet oil, well rubbed on, and after two days 
take a lump of fresh lime and rub till all the rust disappears. It forms 
a sort of soap with the oil, which carries off all the rust. 

To Prevent Stoves Rusting. 

Before putting away for the summer, mix the blacking with a little 
oil (sperm or kerosene) instead of water. This will prevent the sum- 
mer rust. 

Stovepipes should be rubbed with kerosene before putting away in 
the spring. This prevents rust. 

To Restore Blackened Silver Plate, 

When, from long neglect, plated ware becomes so blackened and 
stained that it cannot be restored by plate powder, take the following 
mixture: One part of sal ammoniac with 16 parts of vinegar. Rub the 
stains gently with this and they will disappear. Then wash well in soap 
and water if necessary, polish afterward with sweet oil and magnesia or 
whiting. Kerosene will sometimes clean blackened silver almost 
instantly. 

To Keep a Copper Tea-kettle Bright 

Wash occasionally with a solution of salt and buttermilk. Rinse 
with clear water. 

Stained Brass. 

Whiting, wet with aqua ammonia, will cleanse brass from stains, 
and is excellent for polishing faucets and door knobs of brass or silver. 
" Sapolio " is still better. 

To Remove Paint 

To remove paint and putty stains from window glass, dip a wet 
cloth in baking soda and rub the paste thus made, thinly over the glass. 
Let rem:iin fifteen minutes, and wash in warm, soft water, without soap. 
This will bring all the stains with it. Rub dry and polish. Or, wash 
the wi'-jdow gl&ss with hot, sharp vinegar ; this will remove mortar and 
paint 



484 MISCELLANEOUS. 



I 



To Clean Gold Chains, 

Put the chain in a small glass bottle with warm water,- some pulve 
ized chalk and a little grated castile soap. Cork the bottle and shake .1 
vigorously. Rinse in clear cold water, wipe on a towel, and the polishf^j 
will be surprising. 

Cleaning Silver, 

One-half ounce prepared chalk, 2 ounces alcohol, 2 ounces aqua 
ammonia Apply with cotton flannel, and rub with chamois skin. Wash 
silver in very hot, clear water, and wipe dry with a soft towel, and you 
will have no need for silver soap, or any other preparation. 

To Prepare Wooden Pails for Use. 

Give the inside of a new wooden pail three coats of copal varnish 
before using, and it will not water-soak, nor give a disagreeable flavor to 
water kept in it. 

To Remove Taste from New Wooden Vessels. 

Scald with boiling water; dissolve some pearlash or sal soda in luke- 
warm water ; wash well with the solution. Scald again before using. 

To Presewe Gilt Frames. 

Cover them when new with a coat of white varnish. All specks can 
thero be washed off with water without injury. This is an invaluable idea. 

To Harden the Soles of Boots and Shoes. 

Apply a coat of gum copal varnish ; let dry, and give two more. 
This will double the wearing power of the sole leather. Give an occa- 
sional coat as it seems to wear. For heavy boots, two or three coats of 
gas tar will render them almost impervious to damp, besides toughening 
and hardening the leather. 

To Clean Lamp-Burners. 

When they become clogged and refuse to work, and the lamps are 
sure to smoke, put them over the fire in an old pan, cover with water to 
which a teaspoonful of soda has been added, and boil ; the burners will 
be found as good as new. 

To keep burners bright, polish with kerosene every few mornings^ 
and rub dry with a woolen cloth. 



MISCELLANEOUS, 485 

To Clean Ivory Ornaments, 

When ivory ornaments become yellow or dusky, wash them well in 
soap and water with a small brush, to clean the carvings, and then place 
them, while wet, in the sunshine. Wet them with soapy water for two 
or three days, several times a day, still keeping them in the sunshine, 
then wash them again, and they will be perfectly white. 

To Clean Lamp Chimneys, 

Wipe off carefully any smoke or dust and polish with a soft cloth ; 
soapsuds dulls the glass ; if any moisture is required, breathe down the 
chimney or hold over a steaming kettle, then polish. A soft sponge 
fastened to a long flexible whalebone will be found better for cleaning 
the inside of chimneys than any brush that can be bought. 

To Temper Lamp Chimneys and Glassware, 

Immerse the article in a pot filled with cold water, to which some 
common salt has been added. Boil the water well, then cool slowly. 
Glass treated in this way, will resist any sudden change of temperature. 

Lamp Wicks. 

Lamp wicks may be made to fit, if not too large, by drawing out 
one thread near the selvedge. If this is done with a new wick, there 
will be no trouble. 

Lamps, 

Lamps themselves should be frequently emptied and the bowls 
washed out with soapsuds ; a few drops of ammonia added to the suds 
wiil help to remove the oily sediment. Dry thoroughly using the whale- 
bone swab. If any water is left in the bowl the oil will sputter when 
first lighted. A well-filled lamp burns less oil than one half-trimmed. 

Lamps to Trim, 

Do not cut the wick, turn it just above the tube, take a match and 
shave off the charred end, thus insuring an even flame. Then turn the 
wick down below the edge of the tube that it may not draw up oil to 
soil the outside of the lamp. Do not fill too full ; kerosene kept in a 
warm room expands considerably and the result will be oily lamps, dis- 
agreeable to handle. 



486 MISCELLANEOUS. 

To Clean Mica, 

To clean mica in a stove that has become blackened with smoke, is 
to take it out, and thoroughly wash it with vinegar. If the black does 
not come off at once, let it soak a little. 

To Clean a Library, 

To clean a library provided with inclosed stationary cases, the 
books should be taken out after the first washing of the floor, carefully 
freed from dust by striking two volumes together in the hand — never 
dust books in any other way — and return to the cases. If the cases are 
open, dust the books and remove to another apartment before the carpet 
is disturbed. 

To Wash Matting, 

To wash matting, wipe off with a cloth wrung from salt and water. 
This prevents turning yellow. 

Discolored Spots on Carpet. 

Discolored spots on carpet can be frequently restored by rubbing 
with a sponge dipped in ammonia diluted with water ; clothing the same. 
Ox gall is useful for same purpose. 

Soot on Carpets, 

Soot on carpets, falling from an open chimney, may be swept up 
without the slightest trouble by sprinkling it lavishly with salt at first, 
and then sweeping. 

Stair Carpet Pads, 

Stair carpet pads should be made by folding waste cotton or pieces 
of old quilts in newspapers ; have them a little shorter than the carpet 
is wide. Put them over the edge just where the foot naturally strikes 
the front of the stair. It will preserve the carpet, and deaden the sound 
of footsteps. Old pieces of carpeting, doubled, are very good for this 
purpose. If the stair carpet is a little longer than the stairs, it can be 
moved up or down at different times so as to last longer. 

Oiled and yarnisbed Woods, 

Oiled and varnished woods should be simply wiped with a flannel 
cloth wrung out of warm, soft water. 



MISCELLANEOUS. 487 



Grained IVood IVork 

Grained wood work should be washed with cold tea. 

Painted IVood Work. 

Painted woodwork may be washed with a few drops of ammonxa in 
the water used. Put i teaspoonful of ammonia in a quart of warm soap- 
suds, dip in a flannel cloth ; apply rather lightly but rapidly ; dust and 
specks will all disappear. Or, dip a flannel cloth in warm soapsuds and 
then in whiting ; applied to paint, this will instantly remove grease and 
soil of every description ; wipe off with clear water. Delicate paints will 
not be injured, but look like new. 

To Wash Windows. 

To wash windows, take a little spirits of ammonia on a sponge, rub 
over the glass touching every part of the pane, then rub briskly. 

To Oil a Floor. 

Get common boiled linseed oil ; heat boiling hot, and while hot gft 
over the floor, using an old paint brush and keeping the oil hot all the 
time. Even if the floor is very rough and inclined to sliver, this will 
make a great improvement. Have the floor very clean before using. 
Two coats of oil may be needed if the floor is very bad ; i tablespoon ful 
of yellow ochre to i quart of oil makes it light The same of burnt 
umber will color it dark. 

To Remove Iron Stains from Marble, 

Take an equal quantity of fresh spirits of vitriol and lemon juice. 
Mix in a bottle, shake well, wet the spots, and in a few minutes rub with 
a soft linen cloth until they disappear. 

To Wash Oil Cloth. 

Take milk and water. Never use soapsuds, as this dulls the 
colors. Rub over with a mixture of one-half beeswax, melted, and 
while warm stirred into a saucer of turpentine. Apply with a dry 
flannel cloth, and polish with a dry flannel. Or wash as above, and oil 
with sweet oil or butter. Polish, 

To Destroy Ant Beds in Lawns. 

Stir up and pour on boiling water. 



488 MISCELLANEOUS. 



To Mend China, 

Take a very thick solution of gum arable and water, and stir into 
it plaster of Paris until the mixture becomes a viscous paste. Apply it 
with a brush to the fractured edges and stick them together. In three 
days the article cannot be broken in the same place. The whiteness of 
this cement renders it doubly valuable. 

Mucilage, {Home-made). 

Boil the gum that exudes from cherry trees in soft water until it is 
the proper consistence. This is preferable to that for sale. 

Liquid Glue. I 

Three quarts soft water, one and one-half pounds white glue. 
Heat by steam as above. Then add 8 ounces of shellac mixed with 
4 ounces dry white lead. Lastly, i ounce liquid ammonia. Bottle 
while warm. This will make one hundred and eighty bottles (one-half 
ounce). Can be sold at a nice profit. China, etc., can be mended. 

Umbrellas, to Preserve. 

Put umbrellas in the rack to dry with the handles down, that water 
may not run down and rust the wires. 

To Kill Moss, Weeds and Earth Worms in Lawns. 

Pulverized fresh lime ; mix half and half with fresh pulverized earth 
or leached ashes, and sprinkle over the lawn. This is certain for the 
moss and earthworms. A sprinkling of brine will kill grass ; and salt 
sprinkled on grass springing up in the crevices of stone or brick walks 
will destroy it. 

To Remove T^aint Stains from Glass. 

It frequently happens that painters splash the plate or other glass win- 
dows when they are painting the sills. When this is the case, melt 
some soda in very hot water, and wash them with it, using a soft flan- 
nel. 

Very Superior Furniture Polish. 

Make a mixture of 3 parts linseed oil and one part spirits of tur- 
pentine; it not only covers the disfigured surface, but restores wood to 
its original color, and leaves a luster upon the surface. Put on with 
a woolen cloth, and when dry rub with woolen. 



MISCELLANEOUS. 489 



The Best Ink, 

A commission lately appointed by the Prussian government to 
investigate the best class of inks to be employed for official purposes, 
states that aniline inks are not suitable, because they can be easily 
washed away, especially by preparations of cholrine. Inks, in the 
composition of which alizarine is employed, can be obliterated less 
easily. They are of opinion that the best of all is the old description 
of ink made from gall-nuts and salt of iron. 

Cleaning Kettles. 

Throw a shovelful of wood ashes into a pan, pot or kettle which 
has been burned; fill with water; let it boil while the dishes are being 
washed. Then wash it with a coarse cloth; this plan will be found to 
be a great saving of hands, spoons and temper. 

Patching Carpets. 

Take pieces of cloth and paste over the holes with a paste 
made of gum tragacanth and water. 

To Make Cafpets Bright 

Sprinkle them with tea leaves, sweep thoroughly, but lightly. 
Rub all spots with a clean dry cloth. Grease spots may be drawn 
out by covering with a piece of coarse brown paper, and then pass- 
ing over them a warm flat-iron. The paper if soft, will absorb the 
grease. 

Smoked Ceilings. 

Smoked ceilings that have been blackened by a kerosene lamp 
may be washed off with soda water. 

Broken Places in IValls. 

Broken places in walls may be filled with a mixture of 'white 
sand and plaster of Paris made Into a paste with a little water. 
Cover over with a bit of paper to match that on the wall. 

To Keep Lemons, 

Cover with cold water, changing it evP*^' week- This makes 
them ripe and juicy. 



4go MrSCElJANEOUS, 



To Keep Flies cf Gilt Fram^- 

Boil 3 or 4 onions iu a pint oi water and apply with a sott brush. 

Icy Windows. 

Windows may be kept free from ice, and polished by rubbing the 
glass with a sponge dipped in alcohoL 

Coal Asbes. 

Coal ashes make excellent garden walks. They become very hard 
by use, and no weeds or grass will grow through them. 

To Cleanse a Sponge, 

By rubbing a fresh lemon thoroughly into a soured sponge and 
rinsing it several times in lukewarm water, it will become as sweet as 
when new. 

To Remove Grease Spots from Carpets, 

Cover spots with flour and then pin a thick paper over; repeat the 
process several times, each time brushing off the old flour into a dust- 
pan and putting on fresh. 

Oil Cloths. 

Straw matting can be kept bright by washing twice during the 
summer with salt and water — say about a pint of salt dissolved in about 
a pailful of warm, soft water — drying the matting quickly with a soft 
cloth. The salt will prevent it turning yellow. Oil cloths are treated 
in same manner. 

Clean brass kettles before using with salt and vinegar, to avoid 
being poisoned by the verdigris. 

A few drops of oil of lavender here and there through a bookcase 
will save a library from mold. 

To cleanse articles made of white zephjrr, rub in flour and mag^ 
nesia, changing often. Shake off the flour, and hang the article in 
the sun. 

Spots in calico or cloth produced by an acid may be restored 
by touching the spots with spirits of hartshorn. Spots produced by 
an alkali may be removed by moistening them with vinegar or 
Urtaric acid. 

Apples — ^Kcep in a dry place, as cool as possible without freezing. 

Brooms~>Hang m th« cellar way to keep mtt and ^VasA. 



MISCELLANEOUS. 491 

Cranberries — Keep under water in cellar, change water monthly. 

Flour — Keep cool, dry, and securely covered. 

Herbs — Gather when beginning to blossom, keep in paper sacks. 

Ink stains — Wet with spirits turpentine, after three hours rub well. 

Keep an account of all supplies, with cost and date when 
purchased. 

Nutmegs — Prick with a pin, and if good, oil will run out. 

Orange and lemon peel — Dry, pound, and keep in corked bottles. 

Parsnips — Keep in ground until spring. 

Quicksilver and white of an ^^^ destroy bedbugs. 

Tea — Equal parts of Japan and green are as good as English 
6reakfast tea. 

Xantippe was a scold. Don't imitate her. 

Youth is best preserved by a cheerful temper. 

Zinc-lined sinks are better than wooden ones. 

And regulate the clock by your husband's watch, and in all appor 
fionments of time remember the Giver. 



492 BILLS OF FARE. 



BILLS OF FARE. 

The following arrangement of bills of fare for one week in each 
month for the year, will be found very convenient to ladies doing their 
own cooking. A frequent reference to these pages will, we feel sure, 
save the housewife much worry over the question, " What shall We have 
for dinner?" Soup as a regular dinner course is always in order, fol- 
lowing raw oysters, when in season. 

Fresh fish as a separate course, comes next in order. 

Fruits in their natural state are too much neglected at the tables -of 
most people. 

The meals suggested below are planned with special reference to 
the ordinary routine of the week ; to the saving of labor and fuel, and to 
interfere as little as possible with the work of the day. 

JANUARY. 

Sunday, 

Breakfast — Fresh fruit, sago, buckwheat cakes and maple syrup, 
sausage cakes, fried apples, coffee. 

Dinner — Soup, roast turkey and oyster dressing, cranberry S3*ice, 
mashed potatoes, Lima beans, celery, hot, light biscuit, mince pie, cheese, 
wafers, coffee. 

Lunch — Cold biscuit, sliced turkey, cranberry sauce, fruit, cake, tea. 

Monday. 

Breakfast — Fruit, oatmeal, waffles, broiled steak, French fried 
potatoes, coffee. 



BILLS OF FARE. 



493 



Dinner — Boiled corned beef, turnips, carrots, parsnips, cabbage, 
beets, po^toes, a la New England dinner, light bread, apple dumplings 
baked, with sauce, coffee, cheese wafers. 

Supper — Cold rolls, sliced corned beef, apple sauce, baked potatoes, 
fruit, cake, tea or chocolate. 

Tuesday, 

Breakfast — Hominy flakes, fruit, corned beef hash, poached eggs, 
boiled potatoes, hot biscuit, coffee. 

Dinner — Turkey soup, rib roast, Yorkshire pudding, brown pota- 
toes and gravy, stewed tomatoes, celery, baked custard, cheese, wafers, 
coffee. 

Supper — Dry toast, cold sliced beef, Saratoga chips, rice, fruit, 
cake, tea. 

Wednesday, 

Breakfast — Rice, fruit, buttered toast, calf's liver and bacon, fried 
potatoes, coffee. 

Dinner — Soup, raw oysters, roast goose, steamed potatoes and 
turnips, slaw, boiled beets, peach pie and cream, cheese wafers, coffee. 

Supper — Vienna rolls, cold goose, apple sauce, potatoes baked in 
milk, fruit, cake, tea. 

Thursday, 

Breakfast — Fruit, sago, fried mush, baked potatoes, breakfast bacon, 
jelly, coffee. 

Dinner — Soup, roast pork, apple sauce, baked sweet potatoes, fried 
parsnips, cabbage salad, plum pudding, whipped cream, cheese wafers, 
coffee. 

Slipper — Sliced pork, apple sauce, fried whole potatoes, Sally Lunn, 
jelly, rice, fruit cake. 

Friday, 

Breakfast — Fruit, hominy, panned oysters on toast, fried potatoes, 
cookies, coffee. 

Z>2V2;^^r— Macaroni soup, baked fish, corn, tomatoes, oyster salads 
beets, baked potatoes. Brown Betty, cheese wafers, coffee. 



494 



BILLS OF FARE 



Supper — Lobster salad, raw oysters, Saratoga chips, hot rolls, fruit 
cake, ambrosia. 

Saturday, 

Breakfast — Cracked wheat, fruit, waffles, broiled mutton chops, 
fried potatoes, preserves, coffee. 

Dinner — Soup, boiled ham, cabbage, potatoes, parsnips, beets, 
carrots, peach rolls, oranges, cheese, wafers, coffee. 

Supper — Hot light rolls, cold shaved ham, banana fritters, chopped 
potatoes fried, fruit, cake, tea. 

FEBRUARY. | 

Sunday, I 

Breakfast — Fruit, rice, ham balls, fried oysters, Sally Lunn, fried ^ 
potatoes, cookies, coffee. 

Dinner — Oyster soup, olives, roast duck, baked potatoes, cranberry 
sauce, turnips, tomatoes, celery, orange pudding, fruit cake, cheese, 
wafers, coffee. 

Lunch — Raw oysters, cold duck, cold Sally Lunn, preserves, oranges, 
bananas, cake, tea. 

Monday. 

Breakfast — Oatmeal, fruit, broiled ham, boiled potatoes, poached 
eggs, cookies, coffee. 

Dinner — Baked heart, stewed tomatoes, pickled oysters, currant 
jelly, potatoes, turnips, apple pie, cake, cheese, wafers, coffee. 

Supper — Light biscuit, frizzled beef, boiled potatoes, rice, preserves 
with cream, cake, tea. 

Tuesday. 

Breakfast — Sago, fruit, rice cakes, pigs feet souse, bacon, fried 
potatoes, canned fruit, coffee. 

Dinner — Tomato soup, pigeon pie, stewed potatoes, corn, pickled 
oysters, macaroni with cheese, boiled batter pudding, cream sauce, cheese, 
Wafers, coffee. 

Supper — Sliced tongue, raw oysters, soda biscuit, honey, baked 
potatoes, fruit, cake, tea. 



BILLS OF FARE. 495 



Wednesday, 

Breakfast — Hominy, fruit, flannel cakes, mutton chops, escolloped 
eggs, fried potatoes, coffee. 

Z?/5«/?^r— Boiled leg of mutton with soup, Kentucky potatoes, canned 
peas, sweet pickles, transparent pudding, oranges, cheese, wafers^ coffee. 

Supper — Cold shaved mutton, apple fritters, graham gems, jelly, 
fruit cake, tea. 

Ihursday, 

Breakfast — Oranges, rice, hot biscuit, broiled pork, stuffed eggs, 
potatoes, cookies, coffee. 

Dinner — Soup, baked chicken, boiled tongue, olives, pickled beets, 
potatoes creamed, stewed onions, tomatoes, corn starch pudding with 
sliced oranges, cheese, wafers, coffee. 

Supper — Tea biscuit, chicken salad, cold tongue, honey, fried 
potatoes, fruit cake, tea. 

Friday, 

Breakfast — Hominy, codfish creamed, potatoes boiled, fried mush, 
rolls, preserves, coffee. 

Dinner — Bean soup, boiled turkey, oyster sauce, cranberry sauce, 
mashed potatoes and turnips, cabbage salad, baked squash, prune 
pudding with whipped cream, oranges, cheese, wafers, coffee. 

Supper — Frizzled beef, crumb cakes, hot mush and milk, canned 
fruit, cake, tea. 

Saturday, 

Breakfast — Fruit, rice, fried mush, scrambled eggs, bacon, fried 
potatoes, griddle cakes and coffee. 

Dinner — Beef soup, ham boiled, cabbage, turnips, potatoes, pars- 
nips, sweet pickles, lemon pie, oranges, cheese, wafers, coffee. 

Supper — Light biscuit, sliced ham, boiled eggs, cabbage slaw, 
baked potatoes, fresh tea cakes, fruit, cocoa. 



496 BILLS OF FARE, 



MARCH. 
Sunday. 

Breakfast — Cracked wheat, fruit, baked beans, Boston brown 
bread, soft boiled eggs, fried potatoes, coffee. 

Dinner — Oyster stew, baked chicken with dressing, mashed pota- 
toes, cabbage salad, Lima beans, cranberrv tarts, oranges, cheese, wafers, 
nuts, coffee. 

Lunch — Muffins, chicken, jelly, fruit, cake, tea. 

Monday. 

Breakfast — Sago, fruit, cream toast, broiled ham, omelet, creamed 
potatoes, coffee. 

Dinner — Roast beef, browned potatoes, tomatoes, corn, lobster | 
salad, celery, cottage pudding, jelly cake, fruit, raisins, coffee. 

Supper — Sliced roast beef, potato salad, buttered toast, orange 
float, cake, tea. 

Tuesday. 

Breakfast — Hominy grits, fruit, hot rolls, fried liver and onions, 
Kentucky potatoes; coffee. 

Din?ter — Noodle soup, meat pie, baked potatoes, tomatoes, lettuce 
salad, macaroni with cheese, Charlotte russe, canned fruit, cake, cheese, 
wafers, coffee. 

Supper — Rolls, shrimp salad, sliced tongue, Saratoga chips, jam,- 
cakes, tea. 

Wednesday. 

Breakfast — Rice, fruit, corn muffins, broiled pork chops, escolloped 
eggs, cakes, jelly, coffee. 

Dinner — Beefsteak soup, broiled steak, boiled potatoes, salsify, 
oyster salad, sweet pickles, transparent pudding, cream puffs, oranges,^ 
nuts, raisins, coffee. 

Supper — Sardines with lemon, beaten biscuit, apple fritters, honev, 
cakes, tea. 

Thursday. 

Breakfast — Oatmeal, fruit, pancakes, maple syrup, sausage, stewed 
potatoes, preserves, coffee. 



BILLS OF FARE, 497 



Dinner — Cream of pea soup, corned beef with turnips and cabbage, 
corn, onions, horseradish, steamed pudding, almonds, raisins, coffee. 

Supper — Toasted muffins, sliced beef, potatoes fried whole, jelly, 
cake, tea, 

Friday. 

Breakfast — Sago, fruit, corn beef hash with poached eggs, or 
broiled fish, fried potatoes, canned fruit, cakes, coffee. 

Dinner — Cream of potato soup, boiled fish, oyster sauce, mashed 
potatoes, spinach, stewed carrots, ice cream, cake, cheese, wafers, 
coffee. 

Supper — Broiled herring, buttered toast, potato salad, blackberry 

rolls, tea. 

Saturday. 

Breakfast— Wormny, fruit, griddle cakes, fried steak with onions, 

potatoes, jelly, coffee. . , , , , 

Dinner— B&2.n soup, escolloped oysters, tomatoes, pickled beets, 
i jelly kiss pudding with sauce, cake, cheese, wafers, coffee. 

'^^^^^;._Toasted corn pone, sliced tongue, warm gingerbread, 
chocolate blanc mange, tea. 

APRIL 

^tifidav 

Br'eakfast-novm^y, fruit, rolls, broiled lambs, chops, radishes, 
French fried potatoes, preserves, coffee. 

Dinner-^..o. garnished with boiled eggs and shced beets r^^ 
' Iamb, mint sauce, currant jelly, new potatoes, green peas, lettuce, strav^ 

berry shortcake, cheese, wafers, coffee. 
t Lunch-^oWs, sliced lamb, raw oysters, canned fru.t, cake, te^ 

''^l2;^..-Sago, fruit, CO. cakes, broiled ham, poached egg. 

^^""^IrrRlfp::.. app. sauc^paragus, new potatoes, ,.a,ce, 
cherry pie. fancy cakes, fruit, nuts, raisms, coffee. 

slpfer^Vo^ overs, lobster with lemon, baked rhubarb, cake, tea. 



^98 BILLS OF FARE, 



Tuesday. 

Breakfast — Cracked wheat, fruit, crumb cakes, fried tripe, potato 
balls, jam, coffee. 

Dinner — Asparagus soup, mince pie, new potatoes, tomatoes, pickled 
beets, lettuce, rhubarb pie, cream puffs, cheese wafers, coffee. 

Supper — Tea biscuit, honey, dried beef, cabbage salad, fruit, 
cake, tea. 

Wednesday, 

Breakfast — Rice, fruit, flannel cakes, breaded veal cutlets, curried 
eggs, potato cakes, coffee. 

Dinner — Cream of barley soup, baked pig, mashed potatoes, fried 
parsnips, lettuce, lemon pudding, jelly cake, cheese wafers, coffee. 

Supper — Buttered crackers toasted, cold pressed chicken, radishes, 
lemon fritters, strawberries and cream, cake, tea. 

Thursday. 

Breakfast — Oatmeal, fruit, long breakfast rolls, broiled porterhouse 
steak, hominy croquettes, coffee. 

Dinner — Chicken soup, with ^gg sauce, whole potatoes, spinach, 
lettuce, young onions, sweet pickles, orange float, caramel cake, cheese, 
wafers, coffee. 

Supper — Soda biscuit, currant jelly, cold chicken, olives, floating 
island, cake, tea. 

Friday, 

Breakfast — Sago, fruit, fried frogs, fried potatoes, corn gems, boiled 
eggs, cakes, coffee. 

Dinner — Lobster soup, baked fish, baked macaroni, mashed pota- 
toes, asparagus, lettuce, bread pudding, oranges, figs, cake, coffee. 

Slipper — Graham gems, sardines with lemon Saratoga chips, toast, 
cake, fruit, tea. 

Saturday. 

Breakfast — Hominy, fruit, graham bread, yea! cutlets, fricasseed 
potatoes, preserves, coffee. 



BILLS OF FARE. .^^ 



n/mier—Bolled ham with vegetables, chili sauce, lettuce, onions, 
hot peach pie, cake, cheese wafers, coffee. 

Su/>/>er— Buttered toast, cold ham with hard boiled eggs, hot rusk, 
honey, fruit, cake, tea. 

MAY. 

Sunday, 

Brea^/as^—Uommy, fruit, batter cakes, veal cutlets, tomato omelet, 
cookies, coffee. 

Dinner — Clam stew, roast lamb with mint sauce, new potatoes, 
diced turnips, asparagus on toast, lettuce, onions, strawberry cream, 
snow custard, maccaroons, coffee. 

Lunch — Rolls, cold lamb, jelly, strawberries, mixed cake, tea, 

Monday, 

Breakfast — Sago, fruit, buttered toast, broiled steak, potato cakes, 
, coffee. 

Dinner — Mutton soup, meat pie, new potatoes, asparagus, lettuce, 
tomatoes, steamed Indian pudding, oranges, raisins, nuts, coffee. 

Supper — Baking powder biscuit, honey, sliced ham, sweet pickles, 
strawberries, cake, tea. 

Tuesday. 

Breakfast — Rice, fruit, corn muffins, broiled steak, hashed potatoes, 
cottage cheese, coffee. 

Dinner — Chicken soup, smothered chicken, Kentucky potatoes 
tomatoes, cabbage salad, beets, cocoanut pudding, jelly, cake, coffee. 

Supper — Rolls, chicken salad, French fried potatoes, strawberry 
shortcake, tea. 

Wednesday, 

Breakfast— Ct2icked wheat, fruit, mufifins, codfish, boiled eggs, 
radishes, cookies, coffee. '^^ 

Dinner— Cre^m of bean soup, boiled tongue, chili sauce, fricasseed 
potatoes, cresses, asparagus with eggs, lemon pudding, cake, cheese, 
wafers, coffee. 

Supper— Tod^stQ^ muffins, cold tongue, potato salad, jelly tarts, tea 



500 BILLS OF FARE. 



Thursday. 

Breakfast — Oatmeal, fruit, Sally Lunn, veal cutlets, brown gravy, 
radishes, coffee. 

Dinner — Boiled beef with soup, potatoes, string beans, lettuce, 
spinach, cherry dumplings with sauce, cake, cheese, wafers, coffee. 

Supper — Toasted graham bread, chipped beef, sliced tomatoes, 
lemon jelly. 

Friday. 

Breakfast — Sago, fruit, corn muffins, broiled fish, tomato sauce,; 
fried potatoes, coffee. 

Dinner — Vermicelli soup, chicken potpie, potatoes boiled, Limi 
beans, onions, radishes, currant pie, cheese, wafers, coffee. 

Supper — Toasted muffins, asparagus on toast, sliced tongue, straw- 
berries, cake, tea. 

Saturday. 

Breakfast — Hominy, fruit, bread puffs, maple syrup, fricassed pota- 
toes, fish croquettes, coffee. 

Dinner — Boiled leg of mutton, creamed asparagus, macaroni, potato 
souffie, lettuce salad, rhubarb pie, tapioca jelly, oranges, nuts, coffee. 

Supper — Vienna rolls, sliced mutton, Saratoga chips, rice with 
cream, canned plums, cake, tea. 

JUNE. 

Sunday. 

Breakfast — Sago, fruit, muffins, fried chicken, potatoes, omelet^ 
jelly, cakes, coffee. 

Dinner — Cream of corn soup, lamb cutlets broiled with green peas^ 
summer squash, onions, beets, strawberry short cake with whippet 
cream, oranges, raisins, nuts, coffee. 

Lunch — Rolls, cold chicken, toast with jdly, strawberries, cake, tea.^ 

Monday, 

Breakfast^-CrsLcked wheat, oranges, corn batter cakes, broiled 
Uver, scrambled eggs, coffee. 



BILLS OF FARE, 501 



Dinner — Stuffed veal, asparagus, tomatoes, cresses or lettuce salad, 
Lima beans, raspberry blanc mange, oranges, bananas, cake, nuts, 
coffee. 

Supper — Biscuits, cold veal, potatoes, fruit, cakes, tea. 

Tuesday. 

Breakfast — Rice, fruit, waffles, breakfast stew, fried potatceii, 
boiled eggs, coffee. 

Dinner — Boiled corn beef, potatoes, turnips, wilted lettuce, rasp 
berry ice cream, cake, cheese, wafers, coffee. 

Supper — Light biscuit, cold beef sliced, potatoes, rhubarb sauce, 
cake, tea. 

IVednesday. 

Breakfast — Hominy, fruit, French rolls, corn beef hash, poached 
eggs, cookies, coffee. 

Dinner — Mock turtle soup, chicken pie, mashed potatoes, turnips, 
spinach, lettuce, rhubarb pie, banana fritters, currant jelly, cheese, 
wafers, coffee. 

Supper — Hot tea buns, canned salmon and lemon, French potatoes, 
stewed cherries, cake, tea, 

Thursday. 

Breakfast — Ripe cherries whole, sago, graham gems, broiled porter- 
house steak, fried potatoes, coffee. 

Dinner — Carrot soup, steamed chicken, green peas, asparag^tis, 
lettuce, oranges, strawberries, cake, cheese, wafers, coffee. 

Supper — Sliced tongue, hot buns, young onions, mixed pickles, 
raspberries, cake, tea. 

Friday. 

Breakfast — Breakfast wheat with cream, fruit, broiled ham, omelet, 
hominy fritters, coffee. - 

Dinner — Green pea soup, boiled salmon, mashed potatoes, Lima 
beans, squash, cucumbers, rice pudding, cake, cheese, wafers, coffee. 

Supper — Rolls, chipped beef, stuffed eggs, sliced tomatoes, berries, 
cake, tea. 



562 BILLS OF FARM. 



Saturday, 

Breakfast — Fruit, waffles, broiled mutton or lamb, potatoes, stewed 
tomatoes, coffee. 

Dinner — Tomato soup, ham boiled with greens, potatoes, beets, 
young onions, gooseberry tarts, cornstarch blanc mange, cheese, wafers, 
coffee. 

Supper — Toasted gems, cold ham, radishes, potatoes, currants^ 
cake, tea. 

JULY. 

Sunday. 

Breakfast — Cherries, sago, broiled mackerel, buttered toast, 
poached eggs, flannel cakes, coffee. 

Dinner — Okra soup, roast tenderloin of beef, cauliflower, browned 
potatoes, corn, lettuce, stuffed tomatoes, ice cream, blackberries, caka 
cheese, wafers, coffee. 

Lunch — Small biscuit, sliced ham, orange tarts, berries and cream 
tea. 

Monday. 

Breakfast — Rice, apples, batter cakes, broiled ham, tomato omelet, 
sliced cucumbers, coffee. 

Dinner — Escolloped chicken, whole potatoes, string beans, summer 
squash, onions, radishes, berries with cream, cake, cheese, wafers, 
coffee. 

Supper — Light biscuit, sliced veal loaf, sliced tomatoes, potato 
salad, berries, cake, tea. 

Tuesday, 

Breakfast — Melon, oatmeal, muffins, broiled steak, boiled eggs, 
sliced tomatoes, coffee. 

Dinner — Mutton soup, roast beef, cauliflower with drawn butter, 
Lima beans, baked potatoes, huckleberry roll, cake, cheese, wafers, 
coffee. 

Supper — Rolls, sliced beef, French fried potatoes, sliced tomatoes, 
blackberries, cake, tea* 



BILLS OF FARE. 503 



IVednesday, 

Breakfast — Melon, hominy, cream toast, broiled porterhouse steak, 
omelet, stewed tomatoes, coffee. 

Dinner — Turtle soup, broiled prairie chicken, creamed potatoes, 
cauliflower, tomatoes, summer squash, sliced cucumbers, radishes, 
charlotte russe, blackberries, cake, coffee. 

Supper — Hot buns, sliced pressed meat or chicken, currant jelly, 
berries with cream, cake, tea. 

Thursday, 

Breakfast — Sago, melons, waffles, fried chicken, fricasseed potatoes, 
sliced tomatoes, coffee. 

Dinner — Rice soup, clam pie, mashed potatoes, string beans, 
lettuce, ice cream, blackberry pie, cake, cheese, wafers, coffee. 

Supper — Rolls, sliced pressed beef, stuffed eggs, raspberries, cake, 
tea. 

Friday, 

Breakfast — Fruit, rice, hash, fried potatoes, stewed tomatoes on 
toast, coffee. 

Dinner — Fish chowder, whole potatoes, string beans boiled with 
bacon, baked tomatoes, ^g<g plant, currant pie, cake, apples, raisins, 
nuts, coffee. 

Supper — Broiled bacon on toast, sliced tomatoes, pickled eggs, 
fresh berries, cake, tea, 

Saturday. 

Breakfast --Melons, hominy, breakfast puffs, stewed kidneys, 
radishes, onions, coffee. 

Dinner — Potato soup, boiled ham, cabbage, potatoes, turnips, 
cucumber salad, apple sauce, lemon pie, berries, cake, cheese, wafers, 
coffee. 

Supper — Warm biscuits, cold ham, stuffed eggs, rice, berries, cake, 
lemonade. 



504 BILLS OF FARE. 



AUGUST. m 

Sunday. ^! 

Breakfast — Melon, fried chicken with gravy, fried tomatoes, 
cottage cheese, corn fritters, coffee. 

Dinner — Chicken soup, fried gumbo, broiled chicken, mashed 
potatoes, corn on the ear, lettuce, cucumbers, watermelon, lemonade. 

Lunch — Light biscuit, sliced ham, sliced tomatoes, peaches and 
cream, cake, tea. 

Monday. 

Breakfast — Peaches, cracked wheat, batter cakes, stewed codfish, 
tomato omelet, coffee. 

Dinner — Baked lamb, creamed cabbage, stuffed tomatoes, com, 
potatoes, blackberry pie, fresh berries, cake, cheese, wafers, coffee. 

Supper — Biscuit, sliced lamb, cucumbers, sliced tomatoes, fresh 
berries, cake, tea. 

Tuesday. 

Breakfast — Nutmeg melons, broiled bacon on toast, corn fritters, 
sliced tomatoes, coffee. 

Dinner — Veal soup, roast prairie chicken, mashed potatoes, young 
turnips, beets, boiled onions, ice cream, peaches, cake, nuts, coffee. 

Supper — Toasted muffins, chipped beef, sliced tomatoes, lettuce, 
berries, cake, tea. 

Wednesday. 

Breakfast — Fruit, sago, corn gems, croquettes of mutton or other 
cold meat, fried apples, fried potatoes, coffee. 

Dinner — Pea soup, fillet of veal stuffed, cream potatoes, summer 
squash, new beets, lemon meringue pie, berries, cake, coffee. 

Supper — Rolls, cold veal, biscuit and honey, berries, cake, tea. 

Thursday. 

Breakfast — Melon, rice, Sally Lunn, fried chicken, stewed tomatoes, 
coffee. 

Dinner — Vegetable soup, brown stew, baked potatoes, stewed corn, 
^scolloped tomatoes, wilted lettuce, watermelon, cheese, wafers, coffee^ 



BILLS OF FARE. 505 



Stipper — Rolls, frizzled beef, baked potatoes, sliced cucumbers, fruit 
cake, tea. 

Friday. 

Breakfast — Melon, hominy, mutton stew, rice cakes, fried potatoes, 
coffee. 

Dinner — Baked fish, boiled potatoes, stewed tomatoes, Lima beans, 
cabbage salad, watermelon, grapes, peaches, cake, coffee. 

Supper — Toast, cold pressed meat, sliced tomatoes, lemon jelly, 
calces, tea. 

Saturday. 

Breakfast— "Peaches, grapes, rice, buttered toast, potatoes, omelets 
with tomatoes, coffee. 

Dinner — Boiled ham or shoulder with potatoes, cabbage, turnips, 
cucumber salad, huckleberry pie, cream puffs, cheese, wafers, coffee. 

Supper — Ham, omelet, poached eggs on toast, berries, cake, tea. 



SEPTEMBER. 

Sunday. 

Breakfast — Melons, sago, vegetable hash, broiled veal cutlets, fried 
tomatoes, coffee. 

Dinner — Broiled prairie chicken, baked sweet potatoes, green corn, 
cauliflower, plum sauce, cabbage salad, peach pyramid, ice cream, 
coffee* 

Lunch — Sliced ham, biscuit, baked pears, cake, tea. 

Monday. 

Breakfast — Cream toast and fruit, prairie chicken stewed, friec3 
potatoes, sliced tomatoes, coffee. 

Dinner — Roast beef, potatoes, green corn, egg plant, suceotash, 
watermelon, cake, cheese, wafers, and coffee. 

Supper — Cold sliced beef, French potatoes, baked apples, cake 
and te^ 



5o6 BILLS OF FARE. 



Tuesday, 

Breakfast — Fruit, hominy, buttered toast with hash, corn fritters, 
cookies, and coffee. 

Dinner — Soup, vegetable, chicken pie, potatoes, Lima beans, 
onions, slaw, baked custard, cake, oranges, nuts, and coffee. 

Supper — Rolls, dried beef, sliced tomatoes, peaches and cream, «ake 
and tea. 

Wednesday, 

Breakfast — Fruit, rice, Sally Lunn, broiled chickens, cucumbers, 
coffee. 

Dinner — Boiled beef with potatoes, turnips, green corn, pickled 
beets, apple pie, fresh fruits, cake, nuts, coffee. 

Supper — Biscuit, sliced beef, sliced tomatoes, grapes and peaches, 
cake, tea. 

llmrsday. 

Breakfast — Fruit, sago, hot muffins, fried chicken and fried cab* 
bage, jelly, tea. 

Dinner — Pea soup, veal pot pie, Lima beans, carrots, corn, peach 
meringue, cake, fresh fruits, coffee. 

Supper — Vienna rolls, pressed chicken, currant jelly, baked apples, 
cake, tea. 

Friday, 

Breakfast — Fruit and oatmeal, broiled ham, poached eggs on toast, 
cucumbers, coffee. 

Dinner — Baked fish, boiled potatoes, baked onions, ^gg plant, cab- 
bage salad, ice cream, peaches, grapes, nuts, coffee. 

Supper — Cold tongue, soda biscuit and hominy, sliced tomatoes, 
fruit cake and tea. 

Saturday, 

Breakfast — Nutmeg melohs, sago, broiled mutton chops, fv5dd pota- 
toes, currant jelly, coffee. 

Dinner — Soup, roast pork, apple sauce, mashed potatoes, creamed 
cabbage, stewed corn, beet pickles, peach cake with whipped cream, 
cheese, wafers,, coffee. 

Supper — Sliced pork, tea rolls, banana fritters, fruit, cake and tea. 



BILLS OF FARE. 



507 



^ , OCTOBER. 

ounaay. 

Breakfast — Fruit, cracked wheat, broiled oysters, baked apples, 
corn batter cakes, coffee. 

Dinner — Oyster soup, roast wild duck, grape jelly, celery, mashed 
potatoes and turnips, slaw, sliced peaches, ice cream, cake, grapes, coffee. 

Lunch — Rolls, sliced duck, sliced tomatoes, jelly, fruit, cake, tea. 

Monday, 

Breakfast — Fruit, hominy, corn batter cakes, broiled mutton chops, 
tomatoes, coffee. 

Dinner — Roast beef, potatoes, turnips, corn, tomatoes, baked 
custard, cake, fruit, cheese, wafers, coffee. 

Supper — Sliced beef, hot rolls, baked apples, fruit, cake, cocoa. 

Tuesday, 

Breakfast — Fruit, rice, broiled pork chops, flannel cakes, fried pota- 
toes, preserves, coffee. 

Dinner — Soup, pigeon pie, Lima beans, stuffed cabbage, tomatoes, 
sweet pickles, apple fritters with sauce, grape tarts, cake, fruit, nuts, 
coffee. 

Supper — Sliced veal loaf, cottage cheese, muffins, cake, fruit, tea. 

Wednesday. 

Breakfast — Fruit, sago, fried oysters, stewed tomatoes, poached 
eggs on toast, cookies, coffee. 

Dinner — Bean soup, breaded chicken, mashed potatoes, sweet pota- 
toes, baked tomatoes, apples, grapes, cake, coffee. 

Supper — Cold tongue, corn fritters, grape jelly, baked quinces, cake^ 
and tea. 

Thursday. 

Breakfast — Fruit, hominy, hot rolls, broiled bacon, fricasseed pjDta- 
toes, cookies, coffee. 

Dinner — Soup, ragout of beef, potatoes, turnips, beets, rice, apples, 
^ake, fruit, cheese wafers, olives, coffee. 

^2^//^— -Panned oysters on toast, Saratoga chips, Charlotte Russ^ 
cake, tea. 



5oS islLLS OF FARE. 



Friday. 

Breakfast — Fruit, oatmeal, broiled mutton chops, potato cakes, 
muffins, jelly and coffee. 

Dinner — Boiled trout, whole potatoes, creamed cabbage, tomatoes, 
fried egg plant, rice pudding, cocoanut cake, fruit, nuts, coffee. 

Supper — Broiled Bologna sausage, light rolls, stewed quinces, 
cake, tea. 

Saturday. 

Breakfast — Fruit, cracked wheat, graham gems, veal cutlets, po- 
tato croquettes, coffee. 

Dinner — Boiled mutton, soup, potatoes, turnips, carrots, beets, 
pickles, baked apple dumplings with sauce, fruit, cakes, cheese wafers» 
coffee. 

Supper — Hot biscuit, cold tongue, stewed pears, cake, tea. 

NOVEMBER. 
Sunday. 

Breakfast — -Fruit, sago, cream toast, escoUoped eggs, fried chicken, 
gravy, coffee. 

Dinner — Stewed oysters, roast wild goose, stewed apples, celery, 
turnips, sweet potatoes, pumpkin pie, apples, oranges, nuts, coffee. 

Lunch — Tea rolls, cold sliced goose, currant jelly, stewed plums, 
cakes, tea. 

Monday. 

Breakfast — Fruit, hominy, broiled pork, potato cakes, raspberry 
jam, fried cakes, coffee. 

Dinner — Soup, roast beef, sweet potatoes, boiled turnips, chicken 
salad, beet pickles, peach pie, grapes, jelly cake, cheese, wafers, coffee. 

Supper — Sally Lunn, cold roast beef, fried apples, fruit, cake, tea. 

Tuesday. 

Breakfast — Fruit, sago, fried venison, currant jelly, fried sweet 
potatoes, coffee. 

Din7ier — Stewed beef, creamed onions, turnips, cabbage salad, boiled 
potatoes, celery, apple pie, fruit pudding, cheese, wafers, coffee. 



BILLS OF PARE. 509 



Supper — Toasted Sally Lunn, cold spiced beef, cranberry tarts, 
cake, tea. 

Wednesday. 

Breakfast — Fruit, t'lce, graham gems, fried liver, fried cabbage, 
potatoes, coffee. 

Dinner — Baked chicken, oyster pie, mashed potatoes, parsnips, 
Celery, baked custard, jelly cake^ cheese, wafers, coffee. 

Supper — Cold chicken, rice fritters, canned fruit, cake, tea. 

Thursday, 

Breakfast — Fruit, hominy, waffles, broiled steak, fried potatoes, 
preserves, coffee. 

Dinner — Veal pot pie, escolloped oysters, celery, slaw, mashed 
potatoes, cream pie, plum pudding, fruit, nuts, coffee. 

Supper — Toasted muffins, canned salmon, rusk, stewed pears, tea, 

Friday, 

Breakfast — Fruit, oatmeal, poached eggs on toast, oyster fritters^ 
fried mush, coffee. 

Dinner — Turbot, mashed potatoes, turnips, macaroni with cheese.^ 
grape pie, cake, fruit, coffee. 

Supper — Light rolls, salmon with lemon, rice fritters, fruit, cake, tea. 

Saturday, 

Breakfast — Fruit and sago, corn bread, spareribs, potatoes, coffee. 
Dinner — Turkey soup, venison steak, French fried potatoes, carrots, 
delicate cabbage, rice pudding, canned fruit, coffee. 

Supper — Cold rolls, soused beef, stewed fruit, tea cakes, cocoa. 

DECEMBER. 
Sunday. 

Breakfast — Fruit, rice, sausage, buckwheat cakes, maple syrup, 
chopped potatoes, crullers, coffee. 

Dinner — Roast haunch of venison, currant jelly, mashed potatoes, 
tomatoes, apple sauce, celery, fig pudding, cranberry tarts, oranges, 
graces, raisins, nuts, coffee. 

Lunch — Tea buns, cold venison, pineapple, lady fingers, chocolate. 



5IO BILLS OF FARE. 



Monday. 

Breakfast — Fruit, hominy, broiled steak, French fried potatoes, 
corn fritters, coffee. 

Dinner — Baked veal, potatoes, salsify, cabbage salad, sweet pickles, 
minute pudding, mince pie, fruit, coffee. 

Supper — Cold veal, Sally Lunn, baked apples, cake, tea. 

Tuuday. 

Breakfast — Fruit, sago, hot rolls, fried liver, oyster omelet, jelly, 
coffee. 

Dinner — Bean soup, roast pig, apple sauce, steamed potatoes, pars- 
nips and beets, slaw, peach pie with cream, cheese, wafers, coffee. 

Supper — Cold rolls, sliced tongue, apple snow, plum jelly, cake, tea 

IVedmsday, 

Breakfast — Fruit, rice, cream toast, sweetbreads, potatoes fried 
whi^Ie, apple fritters, coffee. 

Dinner — Mutton soup, mutton with caper sauce, baked potatoes, 
Lima beans, tomatoes, celery, ice cream, peach pie, cheese, wafers, coffee. 

Supper — Toasted muffins, sliced mutton, canned cherries, orange 
cake, chocolate. 

Thursday. 

Breakfast — Fruit, hominy, graham gems, broiled ham, egg omelet, 
potatoes, coffee. 

Dinner — Vermicelli soup, roast quail, baked potatoes, Lima beans, 
stewed tomatoes, celery, pumpkin pie, apples, raisins, nuts, coffee. 

Supper — Rolls, sliced tongue, fried apples, canned apricots, tea 
cakes, tea. 

Friday. 

Breakfast — Fruits, oatmeal, Sally Lunn, fried oysters, stewed 
potatoes, cookies, coffee. 

Dinner — Stewed fish, mashed potatoes, squash, Lima beans, 
tomatoes, celery, chocolate pudding, mince pie, cheese, wafers, coffee. 

Supper — Fricasseed oysters, slaw, celery, waffles, honey, canned 
pears, cake, tea. 



BILLS OF FARE. 511 



Saturday, 

Breakfast — Fruit, sago, buckwheat cakes, stewed rabbit, potato 
cakes, coffee. 

Dinner — Bean soup, broiled venison steak, mashed potatoes, string 
beans, beets, celery, vinegar pie, molasses, pudding, fruits, nuts, coffee. 

Supper — Toasted graham bread, cold sliced tongue, Saratoga chips, 
floating island, cake, tea. 




INDEX. 



5^v1 



INDEX. 



PAGE. 

Antsaticf Roaches • 482 

Almonds, salted or roasted ••.*•.. 292 

Artichokes, French ,, 234 

Jerusalem 234 

Asparagus 225 

Bacon, to cure 183 

Beans, baked 231 

Barley, boiled ... ......•....* 352 

Bay leaf, flavoring g4 

Beans, Lima, dried 231 

Lima, string... , 231 

with pork ,. ,,.. 231 

gear meat, to cook ,. 207 

meat steaks. , , , 207 

Beef 



balls 

brine for 

corned, boiled... 
cold, to serve... ., 

dressing for 

dried, with cream 

deviled 

gravies for ..... . 

heart 

hash, corned 

hamburger, steak 
minced 



159 

168 

182 
164 

168 
172 
169 

170 
X73 
i56 
16S 



patties 

potted 

pounded 

roast 

spiced 

steak, boiled 

steak, onions 

steak pie 

stew, browned. . . . . 

tongue, boiled 

to clarify drippings. 



.1^5- 



169 
-164 
168 
163 
163 
164 
165 
170 
170 



Beets ,, 223 

Beverages, hot and cold.....*...*.**.... ... 36? 

Bills of fare, holiday ,. 17 

of fare, weekly.... 492 

Biscuits 73 

baking powder 73 

beaten * * 77 

cream ,...,.,,.. 73 

potato ,..,. 75 

potato No. I. .................. .**.... 75 

raised....--. , 74 

tea 75 

Blanc mange, ornaini ntai froth for 282 

corn starch. ...,,, 283 

cream fruil, w, ..,, 283 

farina. .»»,..,,,,,........, 283 

ivory. ..„=,,.;,,,,„.,. 281 

quince.. .., ..♦.,„»„.„,,. 283 

rice,....,,,.,,.,,,.,. 284 

sago ....,,„,,.,, ».,o 283 

tapioca. .....,.,„«„.,.,. 283 

Boiled dinner. .-. , i. », v, . .. .„ 230 

English style . „ » , . , » ,- , 230 

Bread ,.„.,...» 62 

Boston brown. . . .;,,.. 70 

Boston browHj No. ?;.... 70 

Boston brown, unferment'.^d 71 

^rown, plain 71 

brown, steamed. , 71 

brown, Virginia. ..*....*..... 6g 

corn 72 

corn cake 72 

corn, steamed 72 

corn, pone or dodgers 72 

corn, Southern 71 

corn, Virginia 72 

crumbs, prepared 353 

Graham, No. I. ...,.*...., ^ 69 



5H 



INDEX. 



PAGE. 

Bread, Grabam, No. 2 69 

Graham, No. 3 69 

Graham, quick. '. 70 

light, excellent 68 

puffs 75 

rye 71 

salt rising- 67 

sponge, corn meal 67 

sponge, potato 66 

steamed brown 66 

wheat 66 

yeast, hop • , 67 

yeast, milk 68 

Broth, mutton Scotch 97 

Buns 79 



Butter, to make 

to make quickly, 
currant jam .... 

grape , 

orange 



376 

376 

53 

53 

53 

pumpkin , 53 

to preserve. 377 

Cake making, an art 308 

angel food 321 

berry tea 83 

blackberry 336 

birthday 321 

breakfast 83 

bride's 318-322 

caramel 328 

cinnamon. 1<^ 

cider 324 

cream, spice 322 

chocolate, delicious 329 

composition 343 

corn 86 

.... 337 

.323-326 

.... 337 

321 



cup 

delicate. . 
dominoes, 
pound . . . 



favorite snow 329 

figr 327-328 

fried 329 

fruit, coffee 317 

fruit. Empress 315 

fruit 318 

fruit, raised 317 

fruit, fine 317 

fruit, molasses. 31S 

fruit, plain cream 316 

fruit, superior 316 



PAGE. 

Cake, fruit, Washington ,, 318 

fruit, wedding ,, 315 

fruit, white .., ........ 316 

ginger 334 

gingerbread, soft 334 

molasses, No. i 334 

ginger molasses, No. 2 335 

gold 325 

gold No. 2 325 

Mrs. Hoover's 335 

huckleberry 336 

ice cream.. 319 

imperiki , 316 

jelly, roll 330 

layer, good. 328 

layer, fruit 326 

loaf ' 325 

loaf. Aunt Hattie's 336 

lemon cheese 336 

marble 323 

Minnehaha 327 

miscellaneous 333 

Neapolitan • 329 

Nelly's 324 

peach « 329 

pineapple 336 

plum, little 317-340 

popovers, Alma's S3 

pork 322 

raisin... 321 

Romeo and Juliet 327 

ribbon 326 

rice. 323 

silver 325 

Scotch 53(/ 

sponge, excellent. 319 

sponge, milk 320 

sponge, old fashioned 319 

sponge, plain 319 

sponge, small 320 

sponge, velvet 319 

sponge, white 320 

snow 324 

short, strawberry 335 

variegated 337 

vanities 329 

watermelon 324 

v.hite lady 323 

white mountain 327 

white perfection. ., 326 

Cabbage, boiled 218 



TNDBK. 



5^5 



PAGE. 

vJabbage, creamed .••...•.•.••.....•.. 320 

delicate «.-••. 218 

slaw, hot 218 

with corned beef , ai8 

Calfs head, boiled 171 

liver with bacon , 172 

Candy ,. 403 

caramels, chocolate 409 

creams ...,; 405 

creams, almond 403 

creams, cherry 406 

creams, chocolate..... • 406 

creams, cocoanat 406 

creams, date 406 

creams, nuts and fruit 407 

creams, Tutti Frutti 408 

fig 406 

horehound 409 

lemon 409 

macaroons, hickory nut. 409 

maple 408 

molasses 407 

molasses, peanut 408 

molasses, walnut 408 

peppermint drops 409 

popcorn 409 

stick 407 

taffy 408 

vinegar 408 

Carrots ....••......•...•..*... 221 

stewed 221 

Carving 145 

beef 146 

fish , 158 

fowls > 158 

goose. 156 

mutton 151 

partridge......... «„........ ........... 157 

pheasants... 157 

pork , 150 

quail. >S7 

turkey I55 

veal 148 

venison •• •■•....o 154 

Cauliflower ..•••..> 217 

with sauce. 217 

Catsups, cucumber 402 

currant 402 

gooseberry... • 403 

gEape. - 403 

nuishroem.. . ..,.^. «..«..*.,, .f.^.. v.. ,. 403 



PAGE, 

Catsups, oyster. .. 4<^4 

tomato, green 403 

tomato, ripe 401 

tomato, soar. 401 

tomato, soy................ 402 

spiced 402 

walnut. 403 

Celery seed 94 

stewed 130 

Charlotte, apple.... ., 280 

banana .t 280 

fruit 280 

meringnie 280 

russe, extra. 279 

russe, plain 279 

Cheese, to keep moist 377 

bonny clabber -. 379 

cottage 378 

New Jersey cream 378 

ramakins , 379 

scolloped 379 

souffle. ......^... 378 

toasted 379 

Chicken, to select 186 

to clean 186 

to cut , 1S7 

to stuff 187 

with oysters 191 

broiled 188 

cecils..... 192 

croquettes 190 

fricasseed 191 

fricasseed brown 191 

fricasseed white 192 

jellied 189 

larded and roasted 18S 

pie with oysters 1S9 

potted .....••.•••«...... 190 

pot pie ••..•• 193 

pressed 190 

smothered. 18S 

stewed 1S9 

stew, dumplings 192 

Chocolate 364 

Chowder, fish .......^ 120 

Clams 141 

Clam chowder ...... » 141 

Clams fried 142 

Clam fritters 143 

roast 141 

stew....... ,.„„....,,,.. S4f 



5i<5 



INDEX. 



PAGE. 

Cocoa o .< . 365 

Coffee 362 

filtered , „ . 362 

picnic , . . 363 

pot, the to improvise 363 

whipped cream 363 

Cookies 337 

cocoanut 338 

fruit 33S 

ginger 339 

graham .>. • 339 

graham ginger 339 

soft cream 33S 

Corn, boiled 226 

cold 226 

dried 227 

oysters 226 

roasted green.............. 22^ 

Cornucopias 342 

Crabs 139 

deviled 139 

scolloped 139 

soft shell • 140 

to boil 139 

Cracked vi^heat 351 

Crackers, egg \ 350 

French 350 

milk ...•• 350 

oatmeal , 351 

plain 351 

Cream, American 286 

chocolate Bavarian 286 

coffee, Bavarian. ....... 287 

fried 286 

Hamburg 286 

Italian 285 

raspberry 284 

strawberry , 284 

whipped 285 

winter snow 285 

Croutons for soup , 11 1 

vruUers and doughnuts 343 

delicate 344 

French •. 344 

P'rench straws ......•^. 346 

fried 345 

knickerbocker 346 

nut cakes , 345 

Crumpets ...••.•*.i.. 78 

Cucumbers, frScd.* it i*««<i»4 •£ ,i^t'».ii'>.>n » S3$ 



PAGE. 

Custards, baked. 276 

boiled ..o 276 

cream. • 27S 

cup 277 

farina 278 

lemon 277 

mottled 278 

orange 278 

quaking 281 

snow 277 

tapioca • 278 

Dainty dishes 276 

almonds salted • 292 

angel snow 289 

apple charlotte 290 

apple moulded 289 

^ apple snow 288 

\ apple trifle 288 

banana dessert 289 

cream cheese 292 

cream cheese, English 292 

dessert puffs 291 

Dutch cheese 293 

floating island 290 

jelly fritters 291 

jelly kisses 291 

^'.mon jelly ^ 293 

macaroons 292 

macaroons, chocolate 292 

orange float 290 

peach dessert 289 

trifle, lemon 289 

t)airy products 376 

Dining room, table arrangements 20 

table etiquette 23 

hints, general 22 

Doughnuts........ • 343 

raised 345 

puff balls •• 345 

snowballs 345 

Dressing 207 

for roast beef • 172 

or tillings .....*...* 207 

oyster •• »* 209 

Drinks 361 

buttermilk ,..i 366 

eggnogg 368 

elderberry syrup 366 

ginger nectar. 366 

ginger pop «.....• ^ • i < < < < . « j 4 966 



INDEX, 



517 



PAGE. 

Drinks, Roman punch 373 

raspberry shrub 366 

red currant „ 368 

strawberry sherbet 365 

mead 367 

Ducks, canvas back 198 

tame I97 

wild 197 

wild, roast 197 

Dumplings, apple No. 1 274 

apple No. 2 274 

apple, baked 275 

apple cobbler 275 

rice .274 

Dyeing or coloring 471 

to bleach feathers 480 

to bleach goods to dye 471 

to color black 479 

to color black 476 

to color black 472 

to color blue 478 

to color blue 472 

to color blue 477 

to color blue, navy 472 

to color blue, quick 474 

to color blue, sky « 477 

to color brown 479 

to color brown. 472 

to color brown, silk 472 

to color brown, snuff 479 

to color brown, any shade 475 

to color claret 476 

to color crimson 475 

to color dove or slate 476 

to color green 473 

to color green 475 

to color green 47S 

to color green, bottle 476 

to color lilac 473 

to color mulberry 476 

to color orange 475 

to color orange 477 

to color pink 474 

to color pink 478 

to color purple 476 

to color red, plain 475 

to color red, madder . . . „ . , 474 

to color Russian brown , 476 

to color salmon 476 

to color scarlet 477 

to color scarlet ••..4 •*... 474 



PAGE. 

Dyeing or coloring, to color scarlet, aniline .... 473 

to color slate 473 

to color violet 473 

to color wine color 474 

to color yellow 473 

to color yellow 478 

to color yellow, rich 476 

to dye hats or bonnets 480 

to set a color 478 

a forgotten color 478 

Dyeing, to dye feathers 479 

to dye flowers 479 

to dye furs , 480 

to varnish hats 480 

Eels, a la tartare 123 

to fry. No. I 123 

to fry, No. 2 113 

Eggs 355 

baked 358 

balii, for soup , in 

boiled 356 

boiled, soft 357 

broiled, with ham 357 

broiulle » 359 

curried 360 

fried 357 

fried, ham 357 

omelet, baked 359 

omelet 360 

omelet, batter 360 

omelet, meat 360 

omelet, plain 356 

on toast 349 

poached or dropped 357 

plant fried , ,220 

plant scolloped 220 

plant with butter 220 

scrambled .354, 357 

scolloped 359 

stuffed 358 

to pickle 359 

to preserve 356 

to preserve, No. 2 356 

Farina 351 

Fillings for cakes ,_. 330 

almond, cream 332 

apple jelly 333 

chocolate 330 

chocolate caramels, No. 1 331 

chocolate frosting 331 

«ocoanut .t. ............... 333 



51' 



INMEX. 



PAGE. 

Fillings for cakes, cocoanut chocolate 333 

cream, plain 330 

cream, whipped .- 330 

lemon 33^ 

lemon jelly 33 1 

orange 331 

or stuffings 330 

nut 332 

peacb, cream 332 

'r'ish, a la reine 121 

baked I17 

baked blue llS 

bass 118 

boiled 119 

carp, stewed 123 

codfish, creamed (salt) 122 

codfish balls 122 

baked pickerel I17 

baked whitefish 117 

cusk, a la creme 121 

haddock, baked 117 

halibut steak I19 

hahbut, to broil 115 

halibut, to fry 114 

mackerel (salt), to broil 115 

mackerel (salt), to fry IT4 

pickerel, baked II7 

salmon, canned 122 

salmon, smoked I19 

salmon, cutlets 121 

salmon I18 

shad, broiled 115 

shad, planked 120 

shad, to cure or smoke J 20 

shrimps I19 

smelts, to fry I13 

to fry 113 

trout, brook, to fry 114 

Force meat, chicken 20S 

Fragments 385 

Fritters 87 

apple 87 

banana 88 

currant 8S 

green corn 88 

parsnips 89 

peach , 88 

pineapple 89 

rice 88 

V rostings, see icings 303 

frogs, fried , , ^ . . . . I23 



Frogs, stewed 123 

Fruits, canned 34 

scahng wax for .., 35 

canned apples 38 

canned, condensed 36 

condensed, elder berries 38 

condensed, juices 38 

condensed, mince meat 39 

condensed peaches 36 

condensed pears 38 

condensed currants 40 

condensed pie plant 39 

canned plums 39 

canned pineapples 37 

canned pumpkins 38 

canned quinces , 37 

canned raspberries 38 

canned strawberries 37 

canned tomatoes 40 

cooked 30 

cooked apples 32 

cooked apples, boiled and spiced 30 

cooked apples, coddled 31 

cider apple sauce 30 

cooked apple sauce, dried 31 

cooked apples, stewed 31 

cooked berries 33 

cooked rhubarb 33 

cooked blackberry mush 32 

cooked cranberry sauce 32 

cooked pears 31 

cooked prunes 31 

cooked quinces 32 

dried 34 

dried apples 41 

dried blackberries 40 

dried cherries , . 40 

dried currants 40 

dried peaches 41 

dried plums 40 

dried pumpkin 41 

iced currants 29 

fresh , 27 

fresh apples 28 

fresh bananas 29 

fresh blackberries aS 

fresh currants 28 

fresh dewberries 28 

fresh grapes , 28 

fresh oranges , 28 

fresh peaches, . , ,, ».... 28 



/N-3EX, 



5^-9 



PAGE. 

Fruits, fresh pineapples 27 

fresh pomegranates 30 

fresh raspberries 28 

fresh strawberries 29 

frozen 375 

frozen bananas 374 

froeen cherries , 375 

frozen mixed 375 

frozen peaches. 375 

coloringsfor 37 

spiced 397, 39S 

Geese and goslings. igS 

Genis .0 80 

com 80 

Graham, plain 82 

Graham, plain, No. 3 82 

Graham, with dates 80 

sweet milk 81 

GiMet stew , 207 

Goose, roast 198 

stuffed, sauer kraut 199 

Gravies, for roasts » 172 

Greens 225 

dandelions, boiled , 228 

kale 234 

sea kale 234 

sour dock... 228 

Griddle cakes S3 

berry 84 

buckwheat 87 

buttermilk 85 

com meal 83 

flannel, yeast 86 

flannel, quick 85 

Graham 84, 85 

Johnny 85 

French 84 

raised potato 86 

rice 84 

Guinea fowls I99 

Gumbo filee. 94 

Ham, boiled , 179 

croquettes 179 

broiled 178 

fried 179 

boned 180 

Hare, jugged 205 

Hash on toast. 349 

Health suggestions 437 

asthma 448 

bee stings. , 448 



PAGE. 

Health suggestions, burns and bruises 446 

constipation 449 

cough syrup 447 

cuts and burns 445 

bites of dogs , 449 

eye, dirt in 445 

the breath 450 

felon 44S 

cold in head 437 

hoarseness 446 

liniment 447 

liniment, valuable 450 

leanness ,.. 450 

mustard plaster 450 

nipples, bleeding . 445 

nipples, sore 445 

nipples, to harden 445 

nose bleeding 445 

poultice, linseed 450 

sleeplessness 448 

sprains 44S 

toothache 437 

vomiting, to check 447 

teething 437 

Hominy 233 

croquettes 234 

Horseradish, to prepare 132 

Ice creams 303 

apricot ., , 306 

banana ^ 305 

chocolate , . 304 

chocolate, No. 2 304 

coloring for 33 

cocoanut 306 

coffee 305 

fruit o 305 

lemon 304 

peach 306 

pineapple.... 306 

strawberry 305 

Tutti Frutti 306 

vanilla 305 

Ices 370 

Ici ngs 312 

almond '^•' 3^-\ 

chocolate 313 

chocolate cream. 315 

frosting, boiled 317 

frosting, eggless 3 1 j 

frosting, eggless, quick 313 

frosting, gelatine, ..........o 315 



520 



INDEX\ 



PAGE. 

Icings, frosting, quick 313 

frosting, maple syrup 31S 

frosting, Tutti Frutti 314 

Invalids, food for 410 

apples, baked 414 

cup pudding 414 

beef tea 411 

broiled beefsteak 415 

broiled chicken 411 

broiled quail 411 

broiled squirrel 411 

broiled woodcock 411 

broth, chicken 411 

broth, dried beef 411 

broth, grease removed from 411 

broth, mutton 411 

broth, veal 411 

fever drink 413 

flour, prepared 414 

gems, graham 412 

onion 412 

jelly ice 413 

jelly, arrowroot 412 

jelly, chicken 413 

jelly, port wine 412 

jelly, tapioca 410 

oyster stew 415 

panada 413 

porridge, milk 412 

potatoes, roasted 412 

soup, vegetable 412 

toast, plain milk ." 414 

toast, soft 414 

todst, water 413 

Jams 51 

blackberry 51 

currant 51 

gooseberry 46 

grape 51 

orange 52 

raspberry 51 

rhubarb 52 

strawberry 51 

Jellies 55 

apple , 60 

blackberry 58 

brandy 61 

cherry ..„ 58 

crab apple 57 

cranberry 57 

currant , 56 



PAGE. 

Jellies, currant, white 59 

four fruit 58 

grape 57 

lemon 59 

orange, Florida 57 

orange, syrup 59 

peach 58 

pieplant 59 

plum 59 

plum, wild 59 

port 61 

pyramid 60 

quince 57 

raspberry 56, 58 

to clarify 55 

tomato 58 

wine 61 

Jumbles 337 

cocoanut 340 

horns of plenty 340 

plain No. i 341 

plain No. 2 341 

kidneys, stewed 170, 174 

Kisses 339, 342 

Kitchen and laundry, articles for 451 

Lady fingers 341 

Lard, to try out 182 

Larks 203 

Layer cakes 326 

Lemonades 367 

Lettuce, Dutched 220 

wilted 220 

Lobster, boiled 140 

Cecil sauce 140 

scolloped 141 

Lunches 382, 384 

Macaroni 233 

baked 233 

with cheese 233 

Marmalade, apple 55 

French 60 

grape 54 

lemon 54 

peach 54 

pineapple 55 

quince 54 

Meat balls, forced no 

balls, for soup 99 

to protect from flies 163 

Melons 29 

nutmeg ...*...... , i^g 



IT^DE^, 



521 



PAGE. 

Melons, water. ., 29 

Mince meat 254 

meat No. 2 254 

meat mock, meatless 253 

Miscellaneous 481 

broken places in walls 489 

coal ashes 490 

icy windows ,. 490 

ink, the best 489 

lamps 485 

lamps, to trim 485 

lamp wicks 485 

oil cloths 490 

patching carpets 487 

rats and mice 4S2 

smoked ceilings, 489 

stained brass 483 

to clean a library 486 

to clean a sponge ... 490 

to clean gold chains 484 

to clean grained woo-:' work 487 

to clean ivory crnaw.enis , 485 

to clean knives 482 

to clean lamp burners , 484 

to clean lamp chimneys „ 485 

to clean matting 486 

to clean mica 486 

to clean oiled and varnished woods 486 

to clean painted woodwork 487 

to clean silver 484 

to clean stove pipes 482 

to destroy ant beds in lawns 487 

to destroy bed bugs ....,,,.. 482 

to harden the soles of boots and shoes .... 484 

to keep a copper kettle bright 483 

to keep flies oil gilt frames 490 

to keep lemons 489 

to keep refrigerators pure .....,.....,,.. 483 
to kill moss, weeds and earthworms ...... 488 

to make carpets bright. 489 

to make liquid glue 488 

Miscellaneous- — To make tnucilage 4B8 

to make stair carpet pads 486 

to mend china , 48S 

to oil a floor 487 

to prepare wooden pails to use. .......... 484 

to preserve gilt frames 484 

to preserve umbrellas , . . 488 

to prevent moths 481 

to prevent stoves rusting. 483 

to purify cisterns ......»••'•> 481 



PAGE. 

Miscellaneous — To purify drains. 4S1 

to remove grease from carpets 491 

to remove iron stains from marble 487 

to remove paint 483 

to remove rust from knives. . . . .......... 483 

to remove soot from carpets 486 

to remove taste from new wooden vessels . . 484 

to restore blackened silver ,....,. 483 

to temper lamp chimneys, etc 483 

to wash oil cloth .„ 487 

to wash windows . 4S7 

very superior furniture polish ...i.. 488 

Muffins... 80 

corn meal, eggless. 8l 

English 77 

b<)miny , , 8 j 

V^ain 81 

quick ^.. Ho 

Mush, corn meal...,,, „.., 353 

fried 352 

Graham, plain 351 

rye 351 

Mushrooms. «• 229 

baked 229 

boiled.... «. 229 

canned, to stew.., «...«... 229 

on toast .->....... 350 

fried 230 

Mustard, French 131 

Mutton 175 

baked, with dressing 176 

boiled, caper sauce 176 

broiled ,... 175 

chops, fried 175 

minced \ 177 

lamb patties «...,. 178 

lamb, pressed.... J77 

lamb, stewed, peas. ,, 177 

leg of mutton, roast.. , 176 

fore-quarter lamb roast...., 176 

roasted leg 177 

scraps ..... o 177 

Noodles 95 

Nursery, the. 440 

chafing , m ^ 444 

cold, protection from. 442 

cough, cure for 443 

croup. No. I.... ....,.,..*, 441 

croup. No. 2 ....*.....,...... 44X 

diarrhoea ....,,*.. ....v.*. 444 

diphtheria, .v. ». «.,,.. .......... 4.^ 



!)22 



INBffX, 



PAGE. 

Nursery, car, the. 44« 

infant, the 440 

nose bleed 44- 

nose, to expel sobstances 442 

nursing bottle, to cleanse 444 

vermin in heads. • ...» 443 

weaning <. ••.••.••.... 446 

whooping ooogli, N(X I •• 443 

Nuts, mixed « 29 

Oatmeal • 352 

fried 352 

Okra, stewed S22 

Onions, boiled ».« 321 

fried 321 

stewed 22X 

Oysters I33 

broiled 1361 

filling 138 

fricasseed I38 

fried. No. t 135 

fried. No. 3 136 

fritters I37 

in ice 134 

mock 137 

onhalf sbdl 134 

panned •• X3S 

turkey wings.... I38 

croquettes I37 

pie, Boston X36 

raw 134 

scolloped Z38 

stewed X3S 

l^rslcy *..«*• 94 

Pursnips, boOed 228 

fried 228 

Parties 383 

Partridges 202 

Pastry, pies and tarts 242 

I'eas, green... ....„.....•• 22$ 

Perfumes and toilet recipes. 463 

cologne water 464 

essence bouqoet 464 

jcckeyclub 464 

violet 464 

west end 464 

Toilet .- 

bad breath 469 

camphor ice 470 

chapped handx. 465 

coid cream - 470 

«(»iip!esso& w«sh. No, I...., 464 



PAGE 

Toilet, complexion wash, NOk 3 465 

face powder..... 46$ 

flesh worms 466 

moth patches 466 

pimples, tocure 466 

tartar, to remove from teeth 468 

the bath 467 

the ear.... •..••••..... 467 

the hair 468 

the hair, catting of 469 

the hair invigotator. 469 

thenose 466 

the teeth 467 

to remove freckles 465 

Pheasants to roast..... 203 

Pickles, apple ••..•«.••. 395 

bean « 392, 396 

cabbage, red 395 

cauliflower...... • 394 

cherry 394 

chow chow «• 395 

cucumber, fresh. ... ..••••. 390 

cucumber, ripe, sweet 391 

cucumber, winter-. •. 390 

currant...... 397 

mango 393 

mixed •...••.•• 393 

Pickles, mushroom •.••• 394 

onion »»<«»«««•... 393 

peach.. ••.»• •••••••••••.. 392 

V P^*' 391 

piccalilli • 392 

tomato, green, sour .••••••••••.... 396 

tomato, green, sweet. .••••••••.•••*... 396 

Fie, apple sliced .....•«•.••.....••. 24^ 

apricot meringue ....•••.••.••••... 246 

banana ...••.••..••••••.••..... 252 

blackberry ... ,«.. 252 

cherry 245 

cheesecake. .........••••.......,•••... 252 

cocoanut ...•.........*....•..... 251 

cocoanut custard • 247 

cranberry 245 

cranberry tart...*.. 251 

cream ^... .....•• 247 

crust, common 244 

crust, half and half 243 

crust, puS paste, Mrs. Roberts 242 

crust, stiet 244 

crust, paste with lard. ., 243 

currant, green......,,.,. ,,.. 34;^ 



INDEX. 



y-l 



PAGE. 

V\t., v.^tard 250 

custard No. 2 , ., 250 

custard, apple No. I 253 

custard, apple No. 2 253 

custard, chocolate , 253 

elderberry , ,, 252 

gooseberry 251 

grape ... 248 

huckleberry 252 

jelly.... 251 

lemon custard. •. 246 

lemon custard, grandmother's 346 

lemon pie 246 

lemon raisin 252 

mince meat 254 

mince meat No. 2 254 

molasses 253 

orange .'"^ 

orange No. 2 2^7 

pie plant 249 

plum, damson 253 

pumpkin 249 

pumpkin, eggless 249 

pumpkin or squash 250 

raspberry 252 

^uash 249 

strawberry tart , 252 

sweet potato 250 

tomato Southern 250 

vinegar • 250 

Pigeon pie 200 

to roast 199 

squabs, to bake 201 

stewed 200 

Pig'scheek 179 

Plover, to roast • ••• 198 

Pork and beans x8o 

fritters 180 

fricatella 180 

headcheese ......«• 171 

roast 178 

souse 183 

spareribs 179 

chops ....•...* iSo 

to fry 182 

Potatoes a la creme 215 

baked in milk 213 

baked plain... 215 

balls baked 2x3 

balls fried 215 

boullettes 2i6 



PAGE. 

Potatoes, brown ,,,, 214 

cold, palatable « ......v 215 

croquettes 214 

French fried.... ,....,. 214 

fried 213 

broiled 213 

mashed 212 

scollop 213 

princess 215 

puffs 212 

Saratoga chips 212 

snow 213 

btew, raw ... .. *o-.-.^« 214 

stuffed 214 

sweet ............ 216 

baked sweet «.. 216 

Pot pie, squirrel ,,, 205 

Poultry and game .«.,.>.... 185 

Prairie chicken, baked ^ 203 

Preserves • 42 

apples, whole... 43 

berries, whole 50 

blackberry 48 

cherries 45 

citron tocolor 48 

crab apple 48 

cucumber. 49 

currant. •. •• yi 

lemon ped..... 52 

orange.... 47 

or^inge marmalade. 50 

peach ....46, 52 

pears ..,..............•..«*.... 47 

pineapple .• 47 

green gages , 45 

plum, sweetmeats 45 

plum, tomato 46 

plum, wild «••• .......... 46 

prune.. 49 

pumpkin 51 

strawberry *.••...••.••.*... 49 

sweet potato ....•••.. 52 

tomato, green 47 

watermelon rind .., 48 

Puddings and dumplings... 259 

apple 260 

apple roly poly 269 

batter with cherries. 262 

berry., 271 

blackberry , 271 

bread and butter 2^ 



524 



INDEX, 



PAGE. 

Puddings and dumplings, bread, plain 263 

cabinet » 268 

cake, with sauce * 271 

cherry 263 

chocolate , , 266 

chocolate, No. 2 266 

corn starch 272 

corn starch custard •. ... 272 

cottage 262 

dandy 265 

fig 269 

fruit 265 

half hour 262 

Indian baked 262 

Indian boiled *........ 261 

Indian steamed 261 

lemon, delicious ,. 269 

minute 273 

Newport 264 

orange. 266 

peach 271 

peach rolls 269 

pear 271 

pineapple 265 

plum, Christmas 260 

plum, English 260 

plum, plain 261 

raisin 273 

rice. 267 

rice, plain ••.... 26S 

rice, snow ball 208 

sago, royal 270 

snow ...••••••... 260 

suet 263, 273 

tapioca 263, 268 

tapioca apple 263 

l*umpkins, baked 217 

Quails, broiled 188 

on toast 202 

Rabbit, boiled 204 

broiled .........•.••••..... 205 

or hare 203 

roasted ..•......•• 204 

Rail birds, to roast ••• 202 

Reed birds, to roast • 202 

birdson toast 348 

Rice, baked , 232 

boiled, , 352 

croquettes. 353 

Southern style .....•■..•• 232 

to boil •»•»•••» 231 



PAGE. 

Rolled oatmeal, for soup • 95 

Rolls 73 

breakfast 76 

coffee 76 

French 74 ' 

Parker house. 74 

winter 77 

Rusks 78 

rusks, No. 2 78 

Salads 235 

apple 240 

apricot 241 

banana 241 

cauliflower 240 

chicken 238 

cabbage. 240 

cold slaw, plain 239 

crab 238 

cucumber 238 

dressing for 236 

dressing, cream No. 1 236 

dressing, cream No. 2 237 

dressing, cream, cold slaw 237 

dressing, French 236 

dressing, fruit 239 

dressing, Mayonnaise • 236 

tomatoes, raw 241 

lettuce 240 

lettuce, hot 241 

lobster 237 

orange..... 24X 

oyster ^ 239 

peach 241 

potato. 239 

salmon 237, 239 

tomato 240 

veal • 238 

watercress 241 

salsify, stewed • 227 

Sally Lunn 79 

unfermented 80 

Sandwiches ••... 380 

chicken • 380 

cheese 381 

egg 380 

ham 381 

mushroon •.•••« 380 

sardines 381 

watercress 380 

Sauces, suitable • 125 

apple 128 



INDEX. 



525 



PAGE. 

Sauce, chile., .., •.••.,..... 126 

bread 127 

brown. No. 1 127 

brown. No. 2 I27 

caper .•.<..,.. 126 

cranberry <>..«...•.... I2g 

cream .»..• I25 

currant jelly , 128 

curry I28 

drawn butter • 126 

egg[ 126, 300 

fruit 301 

fruit, cream 300 

gooseberry • 300 

jelly -, 300 

lemon •■•.... 301 

mint 126 

mushroom • 12S 

onion 1 26 

oyster ....,, 129 

raspberry 300 

tartare 127 

tomato soy 12S 

vinegar 300 

whipped cream •• 301 

anchovy 128 

caper apple .........•••• 129 

champagne. 130 

oyster I33 

shad roe, for I30 

Sauces for puddings and dumplings. ...... ... 296 

brandy j. 299 

caramel • ...299 

cider 297 

cocoanut 297 

cream 297 

custard .4.. ....«•...•.. 299 

dominion 297 

bard gold..... 300 

hard orange 297 

maple 297 

peach ••...... 299 

plum pudding 296 

simple 296 

sugar • ^... 299 

Sausage, pork..... .«••.... ••••••»..• 181 

country. .»,.,.. .....•• 180 

^hcirbets i..... 366 

berry... ..r...*.^. .*..«.*...«.. ....... 36^ 



PAGE. 

Sherbets, orange 372, 373 

pineapple , 372 

Tutti Fructi ..,.► 373 

Shortcakes 293 

apple 294 

cranberry. 294 

epicurean. 295 

jelly 295 

lemon 295 

orange............................... . 294 

peach 294 

raspberry cream........ 294 

strawberry........ 293 

sweet 295 

Snaps, ginger , 339 

Jackson 340 

Snipes, to roast 201 

Soups ., • 90 

asparagus. 106 

barley .••...... I05 

bean, black............. ............... 105 

bean, dried 104 

bean, turtle..... 105 

beef 95 

bouillon 96 

calf's head......... 98 

carrot 1 10 

chicken, bean 100 

chicken, cream i 100 

chicken, plain....... loi 

corn, cream of 106 

corn, green....... 109 

consomme. 96 

flavorings 93 

game ...- 102 

green corn, chicken. loi 

gumbo, Mississippi 94 

lobster •., 102 

macaroni. 97 

mock turtle..... , 99 

mutton No. I. .«..,..,.. 97 

mutton No. 2.... .......•....•,.•<,..... 97 

noodle 95 

noodle chicken... ...... ......... , 100 

Normandy veal .........^ 99 

okra ... 96 

onion.. , ..•...•.•..•.... ....^.... 103 

oxtail.. .............................. 95 

oyster No. I.. ..««.•.••«..•. .i.e. c«.. 100 

oyster Wo, i«*e,B«e«*?,,,-«^, ->-.-. - 



52^ 



JN3BX. 



PAGE. 

Soups, pea, cream of ■ • • ■ I06 

potato loS, no 

rice.... 104 

sago ••..* 104 

salmon 107 

squirrel.... loi 

tomato 104, log 

turtle, green. 102 

veal 98 

vegetable clear loi, I03 

vegetable meatless 109 

vermicelli 105 

gquabs, baked 201 

^uash, summer 222 

winter 223 

Squirrel, to cook 205 

Stock 92 

fish loS 

to clarify • , 93 

«^uf{ing, apple. 207 

bread 207 

ducks, for. 207 

Seese, ducks, for 207 

onion 208 

oyster 209 

turkey or chicken • 208 

sage 207 

^ccotash 225 

Sweetbreads, baked 171 

larded 175 

tried 171 

Ta^oca, cherry..... 281 

orange .......•*....•.......... 281 

peach 281 

raspberry , 281 

strawberry • 281 

Ivts 355 

apple ......... 256 

cherry « 257 

chocolate .....••. 256 

cream fruit... ■■•••.••••••.. 257 

cream. 258 

gooseberry.. •••• 256 

lemon .••••.•.....•••..... 255 

maids of honor...... ..••••. 257 

Marlboro ••.•••..•• 256 

Peringpie, peach ., 256 

maganini ...*••• 256 

pineapple. , 258 

shells ..•• 255 

T-^ -. • 364 



PAGE. 

Tea, iced. 364 

Terrapin... 143 

Time table for cooks 43S 

The laundry 454 

extra hard soap 455 

hints 454 

lye, soft soap 455 

starch, coffee...... 457 

starch, gloss 456 

starch, polish 457 

to clean clothing, white....*........;... 462 

to clean kid gloves..... 461 

to clean muslin 462 

to clean silks or ribbons 458 

to clean yellowed linen 462 

to remove iron rust • 462 

to remove mildew. ....••••.••,.... 462 

to renew old crape ..••••••.•...•.••... . 461 

to wash black hose ••••••.... 460 

to wash blankets ••..•... 460 

to wash bordered towels. .. ............ 460 

to wash chamois skin. — 45Q 

to wash fancy hose. 459 

to wash flannels 459 

to wash lace curtains 458 

to wash linen or calico -.... 458 

to wash pongee 459 

to wash ribbons..... •.... .... 458 

to wash sateen... .,« a..... ••.,... 458 

to wash thread Iace....«»«. 461 

washing fluid 456 

Toast, American.......... ...<.. 349 

buttered 347 

cheese 348 

cream •••.••«^ • 348 

bam ••••••••••••• 349 

lemon.......... •••••••.,.- 350 

tomato ••••••....... 350 

Welsh rabbit. 349 

Tomatoes, broiled..... .......... ........... 223 

deviled 224' 

escolloped. .......,.,••••*..... 224 

green, fried 225 

green, fried, with onions 225 

sliced 224 

stewed 22 3 

stuffed, baked 224 

toast 223 

to peel 223 

ToDKue, beef, boiled 170 

bee(, deviled *«*>..^ft...**< ..v«. I7Q 



I/^J>MX. 



hn 



rAGE. 

Trip«, fried. •....••...•... •.•••••••••••... 167 

toboO 167 

Turkey, boiled • S94 

boned...... 194 

hash .••.. 196 

roast, gibletsance ...• 193 

roast, with oysters I9) 

scolloped ••... 10 

rissoles.... X96 

wild. 195 

Turnips, boiled ■-.... ••••..•••••.... Si6 

boiled tops • 217 

browned 217 

cream sauce ••..••.....••••......• 216 

rutabagas...... • 217 

Turtles or terrapin • X44 

Veal 173 

croquettes 175 

cutlets.. X74 

loaf 174 

roast loin Z73 

stew..... J74 

stuffed X73 

with oysters X74 

Vegetables 2io 

appropriate 160 

Venison Cutlets 206 

sauce for 206 

roast haunch... 205 

steaks 2o6 

stew • 206 



PAGE. 

Vinegars ...«»,....... 398 

ap0e- 399 

beet 399 

cider. 400 

com. 400 

homemade......... 3gS 

sorghum 399 

spiced 400 

syrup of 367 

yeast No. 1 65 

yeast No. 2........ 65 

hot 65 

Wafers, sweet 350 

scotch. 346 

Waffles 82 

quick .••.. 82 

raised, 82 

rice 82 

Waluut flavtMing.... 95 

Water ices..... 370 

cherry. 373 

currant 374 

frozen punch 374 

fruit.... 372 

ginger 371 

grape yjx 

lemon 373 

orange. 374 

When food is In season 433 

Weighteand measure?....*. ......... <••«.. 416 



3,0 ^x. 



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